Yield: 8 portions
Ingredients:
2 Tbsp. Olive oil
½ cup Onion, minced
½ Red bell pepper, finely diced
½ tsp. Kosher salt
2 cups Long-grain rice
2¾ cups Chicken stock
1 Bay leaf
Procedure:
1. Preheat the oven to 350°F. In a heavy pot over medium-low heat, add the olive oil. Add the onion, red pepper, and kosher salt. Sweat the onions and pepper until aromatic, stirring constantly.
2. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add the chicken stock and bay leaf and bring to a boil. Stir once, then cover the pan and place in the oven.
3. Bake for 15 minutes. Remove from oven and rest at room temperature for 10 to 20 minutes without removing the cover.
Recipe Type: AuthenticIngredients:
2 Tbsp. Olive oil
½ cup Onion, minced
½ Red bell pepper, finely diced
½ tsp. Kosher salt
2 cups Long-grain rice
2¾ cups Chicken stock
1 Bay leaf
Procedure:
1. Preheat the oven to 350°F. In a heavy pot over medium-low heat, add the olive oil. Add the onion, red pepper, and kosher salt. Sweat the onions and pepper until aromatic, stirring constantly.
2. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add the chicken stock and bay leaf and bring to a boil. Stir once, then cover the pan and place in the oven.
3. Bake for 15 minutes. Remove from oven and rest at room temperature for 10 to 20 minutes without removing the cover.
School: The Culinary Institute of America at Greystone, Napa Valley, California
Recipe Author: Chef Scott Samuel
Source: http://www.ciaprochef.com/blueberries/BlueberryRecipes.pdf