2 cups white rice
2 tsp. olive oil
1/2 cup chopped green onion
4 cups chicken stock
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne
1/2 cup parsley
Heat stock in a sauce pan. In another sauce pan, cook rice, onions and celery in the oil until rice is browned. Add seasonings and cook a little more. Next, add your stock to the rice and let simmer on low-medium heat for 20 minutes. This recipe is the chef equivalent to what the Utah Teapot is to CGI animators lol.