Basmati Pilaf

1 c. rice
2 c. veggie broth or equivalent of veggie bouillon
1 Tbsp coconut oil
1 bay leaf

Combine together in a pan with tight lid. Bring to a boil, reduce to low and cook 50 minutes.

Additional ingredients:
1 Tbsp. coconut oil*
1 c. chopped onion
1/3 c. thin sliced celery
1/4 c. raisins (optional)**
1 tsp. fine chopped fresh ginger
1 tsp. cumin
1/2 tsp. ground coriander
fresh ground pepper, to taste
1 Tbsp. soy sauce (optional- or may substitute tamari or Bragg's liquid aminos)***

When rice has about 10 minutes left, saute onion in a separate pan for 3 minutes. Add celery, raisins and spices (except soy sauce) and cook 2 minutes.
Stir into cooked rice. Add soy sauce and remove bay leaf.

Notes:
*I prefer cooking with coconut oil because of its high heat threshold and it does not oxidize when heated like other oils. But any preferred oil can be used.
**I did not add raisins to our yummy rice. I just have a thing about raisins in my food. Can't get over the idea that they belong in cookies, muffins or oatmeal and the like. But that's just my preference.
***I did not add any form of soy sauce because the rice smelled so good I didn't want to load it down with soy sauce (although this is a small amount). I left it out and my husband added just the amount of soy sauce he wanted to his portion.

This is a delicious recipe. One of my girls went back for 3 helpings!