INGREDIENTS:
2 stalks celery
Medium-size bunch scallions
Large yellow onion
3 tablespoons vegetable oil
3/4 cup long-grain white rice
11/2 cups chicken stock or water
Salt and freshly ground white pepper
1/2 cup chopped parsley
PROCEDURES:
Wash celery and scallions, and pat dry with paper towels. With chef's knife, trim off ends of celery and scallions and finely dice. Peel and dice onion.
In large skillet, heat oil over medium heat. Add celery and onion, and sauté, stirring frequently with wooden spatula, until vegetables are translucent, about 10 minutes.
Add scallions and rice, and sauté, stirring, another 3 to 5 minutes.
Add stock or water, stir, and bring to a boil over high heat.
Cover, reduce heat to medium, and cook until rice is tender and has absorbed liquid, about 18 minutes. Remove pan from heat and keep covered until ready to serve.
Fluff rice with fork and season with salt and white pepper to taste. Turn into warmed serving bowl and sprinkle with parsley.
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