Recipe - Rabat Rice Pilaf

2 tablespoon Butter
1 Onion minced
1 Carrot finely minced
2 One half cup Longgrain white rice
4 One half cup Chicken stock
One half tablespoon Salt
One fourth teaspoon 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 longgrain white rice; 1 cup wheat berries, rye
berries, triticale berries, or barley; and One half cup wild rice. Increase
chicken stock to 5 cups. Cook pilaf for 40 minutes.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip