Place the brown rice in a mesh sieve and rinse under cold running water. Drain well and set aside.
Preheat a heavy bottom skillet over medium low heat with a good drizzle of olive oil (about one tablespoon or so). Add the onion with a pinch of salt and sautee until translucent. Add the diced carrot and celery and cook until they begin to soften.
1 small yellow onion, 2 celery ribs, 1 Tbsp olive oil, 1 carrot
Add the brown rice to the skillet with the vegetables and stir well making sure to coat it all over the oil. Toast for a few minutes then stir in the red bell pepper, nutritional yeast, onion powder, salt and chili flakes.
2 cups brown rice, 1 red bell pepper, 1 tsp onion powder, 1 tsp sea salt, 1 Tbsp nutritional yeast, 1 pinch red chili flakes for heat
Pour in the vegetable stock or water and bring to a simmer. Add the bay leaves, half of the parsley and lovage or celery leaves. Cover with a lid and cook on medium low heat for 20 minutes. (Remember to adjust timing depending on which type of rice you are using, check the package instructions to make sure).
2 bay leaves, 3.5 cups vegetable stock or water, 1/2 cup Italian flat leaf parsley, 1 Tbsp dried lovage
Remove the rice pilaf from heat but allow it to sit covered for 10 minutes and continue cooking in its own steam.
Discard the bay leaf and use a fork to fluff up the rice pilaf. Mix in the remaining fresh parsley, adjust seasonings with salt and pepper and enjoy with the red chili flakes for some heat!
1/2 cup Italian flat leaf parsley