Serves: 6
Ingredients:
1 tablespoon butter
3 cups chicken stock or broth
4 tablespoons onion, finely diced
4 tablespoons celery, finely diced
2 cups long-grain white rice
Kosher salt or sea salt, to taste
6 tilapia portions, 4-6 ounces each
1 lemon, thinly sliced
2 teaspoons lemon pepper
Procedure:
Preheat oven to 350°F. Heat a heavybottomed saucepan over medium heat, and then add the butter. Meanwhile, in a small saucepan, bring the stock or broth to a boil. When the butter gets foamy, add the diced onion and celery and sauté until the onion is slightly translucent, about 2 to 3 minutes. Add the uncooked rice and sauté, stirring constantly, for about a minute, or until the rice is fully coated with the melted butter. Add the hot stock or broth; bring it back to a boil, then cover and place the saucepan in the oven. Bake the rice pilaf in the oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes there's still liquid in the pan or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes. Transfer to a 2” rectangular Pyrex baking dish.
Note: At this point you can refrigerate the dish to reheat at a later time.
Restaurant: Gaby’s by the Lake, The Ritz-Carlton Lodge, Reynolds Plantation, Lake Oconee
Recipe Type: Authentic
Submitted By: Chef Jason CatesRecipe Type: Authentic
Recipe Author: Chef Jason Cates
Recipe Source: http://www.lakelifeoconee.com/ChefAtHome.pdf