SAUTEED RICE~ From StoneGable's Kitchen

2 TBS olive oil
1 large onion, peeled and chopped
3 celery stalks, chopped
1 1/2 cup rice
3 cups chicken stock
1 TBS chicken bullion 
1/4 tsp pepper
handful of fresh parsley, chopped

Heat the oil in a large skillet on medium heat. Add onion and celery. Cook until onion is translucent, about 5 minutes. Add the dry rice and saute for 4 minutes, stirring occasionally.  Add chicken stock and bullion to rice and stir. Put a lid on the  pan and simmer for 20 minutes or until the rice is done and the liquid has evaporated. Just before serving stir in pepper and add parsley.
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