Yield: 8 Servings
|1 \N||Onion -- minced|
|1 \N||Carrot -- finely diced|
|2½ cup||Long-grain white rice|
|4½ cup||Chicken stock|
|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.
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