30 Min

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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

Serves

4

Directions

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.

Ingredients

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

Step 1

Rinse the basmati rice 2 to 3 times in water, then soak for an hour. Drain.

Step 2

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

Tags:

30 Min

Tags:

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!

"THAT SMELLS SO GOOD"

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