Celery rice

I tried this as an experiment because I had some spare sticks of celery that I had no use for. It was rather nice chilled. I wouldn't buy celery especially to make this, but if you have some left over, it's better than throwing it out.

Celery rice

Celery rice, liver with lime and mustard and green beans
Servings:	Serves 2
Calories per serving:	341
Ready in:	15 minutes
Prep. time:	5 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Rather nice 5/5 I've some celery in the fridge, I think I might try this tonight. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 cups of basmati rice
• A few sticks of celery, preferably with a few leaves

• 

  Celery rice, packed into moulds

• 

  Celery rice, just boiled

• 

  Celery rice, ready to add water and boil

Method

1. Rinse the rice well in a sieve under cold running water
2. Add the sticks of celery and the rice to a large pan and cover with boiling water
3. Bring to the boil and cook on a rolling boil for 7 minutes or until the rice is cooked to your liking
4. Discard the celery sticks, drain the rice and serve

Variations

To serve cold in moulds, drain the rice and quickly rinse under cold water then pack into moulds, refrigerate for 30 minutes before serving - turn out by up-ending the moulds and firmly tapping the base.

Chef's note

Oddly, celery freezes rather well, so next time you have some spare, chop it up and freeze it.

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