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Pecan Rice
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 25 Pounds/200 Servings
Ingredients:
- 6 pounds brown rice
- 7 fluid ounces olive oil
- 2 ½ pounds Spanish onion, small diced
- 2 gallons vegetable stock
- 2 bay leaves
- 3 ½ teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 1 ¾ pounds pecan pieces, toasted and
chopped
- 13 ¾ ounces green onions, cut on bias
Method:
Rinse rice in cold water until water runs clear. Drain well. Sauté
onion in oil until translucent. Add rice to pan and sauté
for 2 minutes. Add vegetable stock and return to a simmer. Add bay
leaf, salt and pepper. Cover with a lid and simmer over low heat
until all the stock is absorbed, about 45 minutes. Fluff cooked
rice with a fork and stir in pecans and green onions. Adjust seasoning.
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