Recipes - Ryan McGreal

Heat oil and butter in a large, heavy skillet under medium-low heat.
Finely dice onion, celery and carrot and place in skillet with seasoning and bay leaf.
Cook vegetables for 10 minutes, stirring frequently so they don't brown.
Add rice and stir to coat with oil. Cook for a couple of minutes.
Add chicken stock and bring to boil, then reduce heat to low and cover.
Toast almond slivers in a small pan while rice is cooking.
Cook rice until all liquid has been absorbed, around 15 minutes.
Turn off heat, stir in the almonds and raisins, cover again and let stand for five minutes.
Sprinkle with parsley and serve.

Rice Pilaf