Plain Rice Pilav
Servings: 6 - 8

2 cups long grain white or brown rice
3 tablespoons olive oil
1 scant teaspoon salt
4 - 5 cups chicken stock or vegetable stock

1. Preheat the oven to 350 degrees F.

2. If using white rice, you will need 4 cups stock. If using brown rice you
will use 5 cups
stock.

3. If using white rice, place the rice in a colander and rinse it in the sink
in cold water until the water runs clear. Allow the rice to drain and dry for
20 minutes. If using brown rice, skip this step.

4. Over medium heat, heat the olive oil in a casserole with a tight fitting
lid. Saute the rice in the oil until it starts to brown.

5. Sprinkle the salt over the rice and pour in the stock. Cover tightly and
place in the oven.
Bake for 35-40 minutes (white rice) to 1 hour (brown rice). When the pilaf is
done, all of
the liquid will have been absorbed. A lovely aroma will fill the room when
you open the lid of the pot. Serve immediately as a side dish with a meat,
fish or vegetarian entree.