by mtlabor
View
my 139 recipes »
Photo by mtlabor
1 ounce clarified butter Ask a question about this ingredient
2 ounces onion, small dice Ask a question about this ingredient
1 ounce celery, small dice Ask a question about this ingredient
1 ounce carrot, small dice Ask a question about this ingredient
1 cup white rice Ask a question about this ingredient
2 cups stock (chicken, beef, fish, vegetable) Ask a question about this ingredient
1/2 bay leaf Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Heat a medium saucepan under medium high heat and add your butter. When your butter is heated up, add your vegetables and sweat (cook without browning) them, about 3-5 minutes.
Ask a question about this stepOnce the vegetables are slightly softened, add the rice. Stir until lightly toasted, about 1-2 minutes.
Ask a question about this stepThen slowly incorporate your stock of choice.
Ask a question about this stepThen add your half of a bay leaf.
Ask a question about this stepBring mixture to a boil.
Ask a question about this stepThen lower to a simmer and cover.
Ask a question about this stepLet cook for about 20-25 minutes, or until about 95% of stock is absorbed into rice.
Ask a question about this stepServe as is or use as a side dish for a main course. We ended up sauteing a few shrimp, putting them on top of the pilaf, and calling it dinner!
Ask a question about this step
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
We had this tonight as a quick addition to a roast chicken dinner. Very easy and low maintenance--just a couple minutes of dicing and a bit of early pot tending. I'll keep this in our rotation, the vegetables can easily be adjusted according to what's on hand.