Rabat rice pilaf

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

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