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Rabat Rice Pilaf

Yield: 8 Servings

Ingredients and directions for this recipe

2 tb Butter
1 Onion -- minced
1 Carrot -- finely diced
2 1/2 c Long-grain white rice
4 1/2 c Chicken stock
1/2 tb Salt
1/4 ts Fresh ground pepper

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, rye
berries, triticale berries, or barley; and 1/2 cup wild rice. Increase
chicken stock to 5 cups. Cook pilaf for 40 minutes.

See also:
Previous recipe Rabat Aubergine Puree
Next recipe Rabbi Lawson's Sephardic Harcoset

Or try one of these recipes:
Malcolm's Red Cabbage
The Ultimate Meat Loaf