Pilaf

Often wild rice, bulgar or kasa is combined in a pilaf casserole. This is our basic recipe.

3 Tbsps soy oil (other cooking oils can be used as well)

3 Tbsps onion - diced

3 celery stalks - diced

3 carrots - diced

1 green bell pepper - diced

1 tsp salt

1 cup Brown Rice

1 cup wild rice

6 cups Vegetable Stock

• Heat a sauce or soup pot on the stove. Add oil (soy oil is an excellent neutral oil, olive, sesame or peanut oils will lend regional flavors to the pilaf) and sauté the vegetables with salt and herbs of your choice, until soft.
• If combining, add the rice and other grain to the sauté. Stir this together and continue to sauté another five minutes. Next add the vegetable stock and bring mix to a boil. Reduce heat to very low and simmer about 1 hour.
• To create a rice ring for a more elegant presentation, simply grease up a ring mold (spray with Pam) and pack mold with pilaf.
• Place mold (upside down) in a pan of boiling water and bake in a 400°F oven 30 minutes.
• Turn mold upright onto a platter and remove mold. Garnish.