This rice pilaf is a great side dish recipe I like to make. It comes out of the Lion House cookbook. If you live in Utah you probably know about the Lion House cookbook. It’s a favorite of mine! I have the original cookbook that was published in 1984. Since then, they have updated and republished it in 2016.
The Lion House is a famous landmark in Salt Lake and is an event place along with a restaurant. The restaurant is located in the basement of the building. You can taste many of the recipes in to book there.
Now, this rice pilaf calls for simple ingredients to make a flavorful rice. It’s starts with some melted butter in a sauce pan. Then you add in some rice, onion, and celery. I use my mini food processor to mince the onion and celery. Cook until the rice starts to lightly brown.
At this point you are going to add in some hot chicken broth. I usually use bouillon cubes or Better Than Bouillon to make the broth. Cook for about 20 minutes until the liquid is absorbed and the rice is tender. To finish you add in some parsley and slivered almonds. However, feel free to leave them out. It’s still good even if you don’t add those in!
Real Mom Kitchen
- 2 Tbsp butter or margarine
- 1 cup uncooked rice
- ¼ cup minced onion
- ⅓ cup minced celery
- 3 cups hot chicken broth
- 2 Tbsp chopped parsley I use 1 Tbsp dried
- ¼ cup slivered almonds optional but so yummy if you have them
- In a large sauce pan, melt butter. Add rice, onion, and celery, cook and stir until slightly brown.
- Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. (This usually takes me about 20 minutes)
- Add parsley and almonds just before serving. Toss slightly. Makes 8 1/2 cup servings.