Celery Rosemary Pilaf

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

Serves 2 to 3

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

instructions

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

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. 

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. 

Gently toss and serve. 

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