| Recipe: | Rabat Rice Pilaf |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 8 |
| Difficulty: | N/A |
| Ingredients: | 2 tbsp butter
1 Onion -- mince d
1 carrot -- finely diced
2 1/2 cup(s) Long-grain white rice
4 1/2 cup(s) chicken stock
1/2 tbsp salt
1/4 tsp Fresh ground pepper
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| 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, ryeberries, 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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