Rice Pilaf
A Middle Eastern or Indian dish of rice (or sometimes wheat) cooked in stock with spices, typically having added meat or vegetables.
Ingredients
- Carrot (2 ea)
- Canola Oil (.12 cup)
- Crasins (Dry Cranberries) (1 cup)
- Green Onion (1 cup)
- Kosher Salt (4 tbl)
- Parchment Paper (4 sht)
- Red Onion (2 ea)
- Tumeric (.25 cup)
- Unsalted Butter (.25 cup)
- White Pepper (.12 cup)
Steps
- Boil white rice until water has evaporated.
- Pull from stove and add 1/4 cup butter. Cover until rice is moist.
- Boil wild rice until the grain is cracked open, and drain excess water.
- Sautee red onion, carrots, crazins with cornola oil, tumeric, kosher salt and white pepper until al dente.
- Add sauteed mix and rice together. Mix well until all is yellow.
- Add chopped green onions.
- Lay out on parchment paper to cool.