It’s amazing to think that I haven’t gone through all of the heirloom recipes that I inherited from my mom yet. This rice pilaf has been waiting for jus the right meal, and its time finally arrived last night when it accompanied my mutanjana (see photo below). The rice here has enough flavor that you can eat it on its own, though it goes really well with stronger-flavored dishes.

The original version of the recipe called for instant chicken broth or bouillon cubes, though I’ve replaced those with liquid chicken broth, and this works just as well, if not better (sorry Mom).

1 medium onion, chopped (1/2 c.)
2 tbsp. butter
1 c. uncooked rice
2 1/2 c. chicken broth
1/2 c. sliced celery
1/4 c. chopped parsley
1/2 tsp. rosemary

Saute the onion in butter until soft in a medium-sized saucepan. Add the rice and saute until golden. Stir in remaining ingredients and heat to boiling. Cover. 

Cook over low heat until rice is tender and liquid absorbed.