Rice Pilaf with Pignoli nuts (Pine nuts)

2 cups white rice (preferably long grain)
2 teaspoons chicken fat or olive oil
1/2 c chopped onion-scallions or yellow onion
1/2 c chopped celery
up to 4  cups of stock..depends on type of rice you are using (I used chicken base in water)
2 tsp seasoned salt
1/4 tsp ground pepper
1/2 -1 cups pine nuts


Heat large saute pan and brown pine nuts until toasted. Set aside in bowl

You will cook your rice according to the  directions on your rice box in chicken stock but first you need to brown your rice.

While the stock (in at least a 2 qt. sauce pan) is heating to cook the rice... heat the large skillet on medium heat. Add chicken fat or oil coating the bottom of the pan. Add the uncooked rice and brown it, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until onions begin to soften.
 Add the seasoned salt ( if you are using seasoned broth you may want to add less seasoned salt).
Cook your rice according to directions in at least a 2 qt sauce pan. You want to use primarily stock (chicken or vegetable).
Put the slightly browned rice into the saucepan with stock. Bring to a simmer, reduce the heat, cover and cook according to directions on your rice box. Usually between 15 and 25 minutes. After the set amount of cooking time, remove from heat and let sit for 10 minutes. At no point during the cooking of the rice should you remove lid.

Add pine nuts. Fluff and serve. You may also add peas, chopped parsely, toasted almonds or raisins to make the pilaf more interesting.