Celery Rosemary Pilaf
30 Min

Celery Rosemary Pilaf

If you do not have celery leaves, use half a head of celery, thinly sliced.
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Cook Time

30 Minutes



Step 1
Rinse the basmati rice 2 to 3 times in water, then soak for an hour. Drain.
Step 2
In a stockpot with a tight-fitting lid over high heat, warm the olive oil and pop the cumin seeds. Add the rosemary and half the celery leaves, raisins, cashews, serrano, and salt and cook for 3 to 4 minutes or until the leaves have wilted. Add the drained rice with 2 cups water and bring the mixture to a boil. Cover and simmer for 6 to 8 minutes or until all the liquid has been absorbed.
Step 3
Put the rest of the celery leaves on top of the cooked rice, turn the stove off and let the rice rest for 10 to 15 minutes.
Step 4
Gently toss and serve.
1 cup basmati rice
2 tablespoons olive oil
1 teaspoon black cumin seeds
2 tablespoons minced rosemary
1 bunch celery leaves, minced
1/4 cup raisins or currants
1/4 cup toasted chopped cashews
1/2 serrano pepper, minced
1 1/2 teaspoon sea salt
30 Min

Rosemary: versatile & fragrant.

Rosemary is considered an antioxidant & anti inflammatory. It also helps with digestion & stomach issues. Have some more in these recipes!

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