Rice Pilaf

This is another way of cooking rice.
Start off by boiling in stock and then finish in the oven under a "Cartouche" which is a circular baking paper to keep in the moisture.
The stock, butter and onion adds flavour to the rice.
You can add any cooked meat or vegetable to this to produce a full meal.

Rice Pilaf

Equipment

·      Glass bowl

·      Small pot

·      Sieve

·      Chopping board and sharp knife

·      Wooden spoon

·      Measuring cup/spoons

·      Baking paper (in a circle to make a “cartouche” inside the glass bowl)

Ingredients

·      Butter, 50g

·      Onion, ½, diced finely

·      Rice, long grain, 1 cup

·      Chicken stock (1/2 tsp powder to 2 cup of hot water)

·      Pinch of Salt and small pinch of pepper

·      Cooked meat (ham, salami, bacon, chicken, fish etc) or vegetable selection (capsicum, mushrooms, tomatoes, onions)

·      Parsley, 1 sprig, chopped finely

Method

Oven on to 230⁰C (hot).

1.    Gently fry the onion in half the butter for 2 minutes.

2.    Wash the rice under cold water in a sieve and allow to drain.

3.    Add the rice and gently fry for 2 minutes.

4.    Mix the stock powder into the hot water and add to the pot with the seasoning.

5.    Bring to the boil (turn up the heat to high).

6.    Carefully pour the rice and liquids into the glass bowl, place the buttered cartouche over the rice and place into the oven for 20 minutes.

7.    Very carefully take the glass bowl out of the oven and place on a wooden board. Remove the cartouche and fold in the cooked meats/veges, chopped parsley and the rest of the butter.

8.    Serve immediately.

Sustainability discussion

How/where is rice grown?

Different types of rice