Leek and Rice Pilaf
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | qt | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb , prepared (hot) |
| 0.75 | cup | Leeks , minced |
| 0.50 | cup | Onions , chopped |
| 2.00 | cl | Garlic (2 to 3 cloves), minced |
| 2.00 | cup | Rice, long grain |
| 1.00 | tsp | Salt |
| 0.30 | tsp | White pepper, ground |
| 1.00 | x | Bay leaf |
| 1.00 | x | Thyme sprig, fresh |
Preparation
1. Heat 1/2 cup (120 ml) of hot prepared Knorr Ultimate Chicken Base and add the leeks and onions. Sweat until they are tender.
2. Add the remaining ingredients and bring the pilaf to a boil.
3. Cover the pan, place in a moderate oven 350°F (175°C) and finish cooking, about 18 minutes. Grains should separate easily and have a slight bite. Separate the grains with a fork to prevent clumping.
4. Rice is ready to serve at this point, or cool as follows:
5. Spread rice in a thin layer on a sheet pan and let cool.
6. Portion the rice, cover with plastic wrap and refrigerate. At service, reheat in microwave.
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