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Rice Note -- For the rice, you need to end up with 4-5 cups.
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I like a blend of the brown and white, but use what you like best.
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However you decide to cook the rice, I suggest using 1/2 vegetable broth and 1/2 water to cook the rice in, which gives it great flavor.
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The measurements above are for using the boil in bags.
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So if using a different method, follow the package directions for the amount of liquid required.
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Nuts -- As the rice cook, toast up the pine nuts.
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I use a dry non stick saute pan.
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Heat to medium heat and add the pine nuts and cook for 2-3 minutes until golden brown.
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Remove to a paper towel to cool as you saute the vegetables.
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Vegetables -- To the same saute pan, add the butter and return to medium high heat.
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Add the onion and celery and saute 3-4 minutes until the vegetables are tender.
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Then add in the celery salt, pepper, parsley, and any salt if needed.
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Finish The Dish -- Drain the rice if using boil in bags, or if not; simply add the rice to the vegetable mix in a serving bowl and toss well to combine.
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Mix in the pine nuts and it's done.
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Drizzle and garnish with a little olive oil.
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Serve -- Simply serve with your favorite main dish.
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It goes great with lamb chops, pork, chicken, just about anything.
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ENJOY this very easy elegant side dish!
