Good with grilled chicken

- Saucepan with LID
- Small saucepan

- 1 cup long-grain white rice
- 1 1/2 cups chicken stock or broth
- 2 Tbsp onion, finely diced
- 2 Tbsp celery, finely diced
- 2 Tbsp butter
- Salt, to taste

1. Preheat oven to 350°F.

2. Heat a saucepan over medium heat, then add the Butter. Meanwhile, in a small saucepan, bring the Stock to a boil.

3. When the butter gets foamy, add the diced Onion/Celery and sauté until the onion is slightly translucent, about 2-3 minutes.

4. Add the uncooked rice, stirring constantly, for about a minute.

5. Add the hot stock, bring it back to a boil, then cover with lid and place the entire pot in the oven ASAP.

6. Cook for 18 minutes or until all the liquid is absorbed. If after 18 minutes there's still liquid in the pot or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes.

7. Remove the pot from the oven and gently fluff the rice pilaf with a wooden fork. Then place a paper towel across the top of the pot, replace the lid and let the rice pilaf stand for 10 minutes.