Rice Pilaf

Ingredients

• 2 tablespoons oil
• 1/2 onion, diced
• 2 cups rice
• 4 cups chicken
• butter to taste

Method

• 1. Heat oil in sauce pan.
• 2. Etuve onion (to sweat without browning)
• 3. According to Chef Klaus: Wash rice to remove starch
• According to Chef Terry/Gisslen: Don't wash rice.
• 4. Add rice and sweat a few minutes
• 5. Cover with hot chicken stock, bring to boil.
• 6. Cover with parchment to increase tightness of pan lid.
• 7. Bake in oven at 350F for 18-20 minutes or on top of the stove for 18 minutes.
• 8. Allow the rice to rest for 2-3 minutes.
• 9. Season and toss lightly with tinned fork: s/p/butter

Notes

• SERVINGS: 12
• SOURCE: Chef Terry Whenmouth/Chef Klaus Loos