If you aren't allergic to dairy, add a tablespoon or two of butter to this pilaf just before serving.

INGREDIENTS | SERVES 8

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• ½ cup chopped celery
• 2 cups uncooked long-grain rice
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 4 cups Vegetable Broth

1. In heavy saucepan, combine olive oil, onion, garlic, and celery. Cook and stir over medium heat until crisp-tender, about 5 minutes.

2. Add rice; cook and stir 2 minutes longer. Sprinkle with salt and pepper and add Broth.

3. Bring to a boil, then reduce heat to low, cover saucepan, and cook 15–20 minutes, or until rice is tender and Broth is absorbed.

4. Cover and remove from heat; let stand 5 minutes. Fluff pilaf with fork and serve.

Calories: 232.03
Fat: 5.99 grams
Saturated Fat: 0.88 grams
Carbohydrates: 40.10 grams
Sodium: 448.92 mg