Rice Pilaf - Chef Patrick
Louineau, Chef, University of Notre Dame Test Kitchen
The cooking class students
jokingly referred to this dish as a kicked up rice a roni.
Of course it is heads above the packaged product and makes a very
nice accompaniment to nearly any meat dish with which you would
drink champagne. How do we know? Well, it has champagne
in it, of course.
5 1/4 oz. butter, sliced
11 1/2 oz. long grain white rice
7 1/2 oz. vermicelli broken into 2" pieces
34 oz. hot water
1/2 oz. chicken base
4 oz. champagne or other sparkling white wine
2 oz. blanched almonds, slivered
1 1/8 tsp. salt
1/4 tsp ground white pepper.
Heat butter in a saute
pan. Add rice and vermicelli and saute over low heat until
vermicelli is golden brown.
Make a stock by dissolving
chicken base in hot water. Add 3/4 of the stock to the rice
and vermicelli mix. Blend and bring to a boil. Add champagne,
almonds and seasoning. Continue to cook and add additional
stock as needed until rice is completely cooked. Serves 20.