YUM!!!! I halved the recipe (except fot the onion) and baked it in an 8×8 baking dish. This came out PERFECT!. I can’t believe the flavor that came out of just those few ingredients…sooo good! I will def be making this delicious rice again! Thanks for sharing. :)
This was delicious and my entire family loved it! I used half olive oil and half butter and the yellow onion. I did not have any cayenne on hand so I used smoked paprika, which added a nice mild smokey flavor. This one will become a regular. Thanks for sharing.
I was also skeptical of the celery but it was so perfect! 1st time making pilaf. I used a Mixed Rice package (brown & wild combo) and it worked brilliantly. I also used olive oil/ butter combo and yellow onion. Thanks for sharing this method and thanks to your momma!
The rice was so fluffy and FLAVOURSOME! I made this to pair with a Moroccan chicken recipe (on this website) and it was perfect. I think my partner loved the rice more.. ha ha.
For stock, I often use the liquid from canned mushrooms, which I save in a container in the freezer until I have enough for batch. Sometimes I also include the mushrooms, sometimes I don’t.
Well done Mom! This pilaf is a ripper! I make a lot of rice dishes and was a little skeptical of the celery but it works brilliantly. I made it for friends 2 nights ago and I loved it. When something you make yourself tastes outstanding it must be good. Thank you so much.
I’ve made this before and its absolutly delicous, just so goood. I’m so excited for making it again for christmas eve. Thank you so much for posting this. I bet it’ll please everyone :)
It’s quite a simple recipe, but with a lot of taste.
I’m making this as we speak!! I just want to say a big thanks to you and your mom! Seriously, I’ve made SO many meals from your site (not to mention that blending in a mason jar is my new most very favorite thing in the world). My stomach thanks you.
I tried this recipe and it was absolutely delicous.
I make a variation on this that uses the rice and onions (same way of cooking, etc.), but then substitutes canned tomatoes (and their liquid) for the chicken stock. I flavor it with cumin, chili, etc. It’s a great side dish for a lot of things, but I find it works really well with enchiladas.
When I moved away from home at age 19, this was one of the first recipes I learned to make from my brand-new Betty Crocker cookbook. After two or three times, I got a little overconfident and learned that rice will catch fire if overheated! Some things about cooking can only be learned the hard way…
My Armenian grandmother taught me how to make pilaf when I was only 5. She didn’t use a recipe either. She used butter as her fat to brown broken, coiled vermicelli, then put the rice in and stirred until it turned white. Added chicken stock and simmered 20 minutes. It turned out perfect every time. On special occasions, like holidays, she would add slivered almonds or peas. At 40, I’m more like my grandmother than ever. I rarely use a recipe for anything anymore. Everything is a pinch of this and a dash of that. My grandmother was obviously where I got my love of cooking!
This recipe was AMAZING! My parents and fiance LOVED it! I added broken bits of multi-grain spaghetti and it was a wonderful contrast. Delicious! Your mom is a cooking genius! ^_^
I haven’t tried the rice with celery or green onion. I usually use noodle, vermicelli or baby carrots. Sometimes I add cooked chickpeas.
I will use the cellery and green onion next time I cook rice.
Toasted almonds sounds nice, I always added toasted chopped pine nuts. The pine nuts add a very nice nutty, sweet taste to the rice.
Toasted slivered almonds (small slivers) make a good addition. FROZEN baby peas added near the end of cooking time (just to heat them through) are also great (better texture than boiled mushy peas). As you said, pilaf can be dressed up many ways, and is good to use up small amounts of leftover veggies or even meat chopped fine. I adjust the seasonings by adding a little of whatever was put in my main dish.
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