Anson Mills Carolina Gold Rice Pilaf
Ingredients
- 1 cup Carolina Gold rice, rinsed
- 2 cups chicken stock
- ½ cup mirepoix
- Splash of sherry
- Splash of Chablis
- 1 tablespoon butter
- Salt and black pepper, to taste
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the mirepoix and cook until softened.
- Deglaze the pan with the sherry and Chablis.
- Stir in the rice.
- Add the chicken stock.
- Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the liquid has been absorbed.
- Season with salt and pepper.
- Cover and let stand for 30 minutes before serving.
Notes
- Makes about 3½ cups cooked rice.
- Serve with Natural View Farm spinach and locally caught South Carolina red snapper.
