I feel like I am giving you a very special gift today! This recipe has been in my family for generations. My Nani (grandmother) made it in her kitchen and so did my mom. I make it often and I’m passing this recipe down to my daughter and daughter-in-law! But I suspect that this recipe didn’t begin with Nani. It has the distinct ingredients that tell me it is part of my Hungarian roots! This may seem like “rice” to you, but just wait until you make it! This is a scrumptious side dish that will become a family favorite! So today I’m sharing a bit of my family heritage in a recipe!
I keep all the ingredients on hand so I can make this delicious dish when the mood strikes… and it strikes often! The rice is partnered with sautéed onions and celery, simmered in chicken stock and finished with a good sprinkle of fresh parsley. SO GOOD!
- 3 TBS olive oil
- one large onion-peeled and diced
- 2-3 celery ribs, diced the same size as the onion
- 1/2 tsp salt
- 1 cup rice (I like Basmati)
- 2 3/4 cup chicken stock
- 2 TBS fresh parsley, finely chopped
- Put olive oil in a large pan over medium heat.
- Add onions and celery and sauté for 5 minutes. Depending on your cooktop, you might want to turn the flame down to medium low at this point. Do not let the onions and celery brown.
- When they are translucent add salt and rice.
- Sauté rice for 5 minutes. Do not let the rice burn. Stir occasionally.
- Add the chicken stock and cover with a lid. Simmer for 15-20 minutes on medium low heat until the rice is done. Add a little more chicken stock if the rice mixture gets too dry.
- Turn off the heat and stir in the fresh parsley.
- Serve hot.
- This recipe can be doubled or tripled. Great side dish to feed a crowd!
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