Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 1 \N | Onion -- minced |
| 1 \N | Carrot -- finely diced |
| 2½ cup | Long-grain white rice |
| 4½ cup | Chicken stock |
| ½ tablespoon | Salt |
| ¼ teaspoon | Fresh ground pepper |
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