How To Make Rice Pilaf

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Simple rice pilaf to be adjusted to your tastes!


  • 1 teaspoon each butter and oil, or 2 teaspoons oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/41/2 cup chopped other vegetables (carrots, peppers, potatoes)
  • 1 clove garlic, chopped
  • 1 cup long grain rice or bulgur
  • 1 bay leaf
  • 1/2 teaspoon salt and pepper
  • Optional herbs: a teaspoon of dried dill, oregano, fenugreek, thyme, mint, tarragon, or basil (or just go crazy. Experiment.)
  • 1 7/8 cup water (the more vegetables you add, the less water you need since the liquid in the vegetables counts, too. For every 1/4 cup of vegetables you add, take out a tablespoon or so of water)
  • Optional: about 2 tablespoons nuts (pistachios, almonds, walnuts, you know what kind of nuts you like)


  1. Melt the butter and oil and saute your vegetables and garlic for a couple of minutes to soften them.
  2. Add the rice and stir it around quickly to coat every grain. Let it toast up, stirring occasionally, for a couple more minutes until some of the grains are browned and all are glossy and opaque.
  3. Add your herbs and seasonings. Stir it up.
  4. Add the water. Stir it again. Bring it to a boil.
  5. Turn down to low and put a lid on that sucker.
  6. Let it cook over low for 15 – 20 minutes until the liquid is absorbed.
  7. Turn off the heat and set it aside for 5 minutes. This is important. If you stir it right away you will break up the grains and the rice will get mushed and not be so fluffy.
  8. After it has rested, add your nuts and toss gently to incorporate. Serve.

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