I am not sure how much time, I will have, to cook new dishes before Passover (Pesach) so I am going to check out Chaya's Comfy Cook for some of my older recipes. The photos are terrible but some of those recipes are the very best. I chose a rice pilaf for today.
This is the kind of dish, you can make over and over with slight changes and it adapts to all kinds of meals.
1 Tablespoon olive oil
1 small onion, chopped
1/4 cup chopped celery
1-1/2 cups sliced mushrooms
3-1/2 cups vegetable broth
1 1/2 cups brown rice, uncooked
1/2 cup walnut pieces, toasted
2 tablespoons chopped fresh parsley
In a medium to large saucepan, add rice and water. When water boils, lower the flame and cook on low for 45 minutes.
Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.
Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally.
Stir into cooked rice; cover. Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.
Linked to Hearth and Soul Real Food Wednesdays Pennywise Platter Thursday