Rice Pilaf with Scallions
Servings: 4
4 tsp. unsalted butter
1 onion\cooked, diced
2 celery rib, finely diced
8 scallion, trimmed and finely diced
3/4 cup long grain rice
1-1/2 cups chicken stock
1/2 cup parsley, chopped
Melt butter in a heavy nonstick skillet over medium high heat. Saute onion and celery 5-6 minutes or until onion is translucent. Stir in scallions and rice. Saute another 2-3 minutes, stirring frequently, or until rice is translucent. Stir in stock, and salt and pepper to taste. Increase heat to high and bring to a boil. Immediately reduce heat to low. Cover skillet and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let sit covered 5 minutes. Fluff rice with a fork and sprinkle with parsley.
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