Pilaf with celery
4 servings
60 minutes
Celery pilaf is an original interpretation of the classic Uzbek dish, where traditional rich spice notes combine with the refreshing greenery of celery. It is based on long-grain rice, which is first sautéed in fragrant olive oil and then infused with vegetable broth, absorbing its flavor. Onions and celery add lightness and freshness to the dish, while spices provide depth and richness. This pilaf is perfect for those seeking something new in traditional cuisine. It can be served as a standalone dish or complemented with fresh vegetables and herbs. The exquisite balance of tender rice and spicy seasonings makes this pilaf an ideal choice for a cozy family dinner.
1
Heat the broth over medium heat.
- Vegetable broth: 4 glasss
2
Meanwhile, heat olive oil in a deep skillet and add rice. Sauté, stirring, for about a minute. Then add celery and onion, mix, and sauté for a while longer until the vegetables are soft.
- Olive oil: 2 teaspoons
- Long-grain rice: 2 glasss
- Chopped celery stalk: 0.5 glass
- Chopped green onion: 0.5 glass
3
Add salt, black pepper, and cayenne pepper to the broth.
- Herb salt: 2 teaspoons
- Freshly ground black pepper: 0.3 teaspoon
- Cayenne pepper: 0.1 teaspoon
4
Carefully transfer the rice to the hot broth and cook, covered, until done. Remove from heat and let sit, covered, for 10 minutes. Stir and serve.
- Long-grain rice: 2 glasss
