Basmati Rice Pilaf
- 1 oz. Primo Gusto Extra Virgin Olive Oil
- ½ lb. Spanish Onion, fine dice
- 1 Tbsp. Minced Garlic
- 2 Q. Hearthstone Chicken Broth
- 1 Q. Basmati Rice
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Rinse rice in a stainless-steel mixing bowl for 6-8 minutes to remove excess starch. Place in a fine mesh strainer to drain. 2] Place oil in a heated non-stick sauce pot. Add onions and garlic; sauté until onions are translucent. 3] Place broth in a rondeau and bring to a boil. Add rice and season to taste with salt and pepper. 4] Cover the pot and place in a heated 350oF convection oven. Cook until tender but still firm to the bite. 5] Immediately spread the rice out in oiled 2 in. stainless-steel hotel pan in 1 ½ in. layers. Let cool. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 41°F, or below.