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Ingredients:

1 cup long-grain white rice
11/2 cups chicken stock or broth
2 tbsp onions, finely diced
2 tbsp celery, finely diced
2 tbsp butter
kosher salt, to taste

Preheat oven to 350°F. Heat a heavy-bottomed saucepan over medium heat, then add the butter.

Meanwhile, in a small saucepan, bring the stock or broth to a boil. When the butter gets foamy, add the diced onion and celery and sauté until the onion is slightly translucent, about 2-3 minutes. Add the uncooked rice and sauté, stirring constantly, for about a minute, or until the rice is fully coated with the melted butter.

Add the hot stock or broth, bring it back to a boil, then cover and place the entire pot in the oven. TIP: Check the seasoning of the cooking liquid and make any necessary adjustments before the pot goes into the oven. Cook the rice pilaf in the oven for 18 minutes or until all the liquid is absorbed.

If after 18 minutes there's still liquid in the pot or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes. Remove the pot from the oven and gently fluff the rice pilaf with a wooden fork. Then place a paper towel across the top of the pot, replace the lid and let the rice pilaf stand for 10 minutes.

Makes 4 portions of rice pilaf (about 6 oz. each).

Source: culinaryarts.about.com

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