| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
California |
Side, Dishes |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Onion — minced |
| 1 |
|
Carrot — finely diced |
| 2 1/2 |
c |
Long-grain white rice |
| 4 1/2 |
c |
Chicken stock |
| 1/2 |
tb |
Salt |
| 1/4 |
ts |
Fresh ground pepper |
INSTRUCTIONS
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 1/2 cup wild rice. Increase
chicken stock to 5 cups. Cook pilaf for 40 minutes.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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