Rabat rice pilaf
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | Onion -- minced | |
| 1 | Carrot -- finely diced | |
| 2½ | cup | Long-grain white rice |
| 4½ | cup | Chicken stock |
| ½ | tablespoon | Salt |
| ¼ | teaspoon | Fresh ground pepper |
Directions
In a medium saucepan over medium heat, melt butter. Saute onion and carrot until softened but not browned (about 6 minutes). Add rice, stock, salt, and pepper. Stir to combine. Cover and cook over low to medium heat until liquid is absorbed (about 25 minutes). Serve warm.
Serves 8.
Multigrain Pilaf: Use 1 cup long-grain white rice; 1 cup wheat berries, rye berries, triticale berries, or barley; and ½ cup wild rice. Increase chicken stock to 5 cups. Cook pilaf for 40 minutes.
Recipe By : The California Culinary Academy File
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