Makes 4 to 6 Servings
PREPARATION TIME: 40 minutes
EQUIPMENT: 3 Qt. casserole Karahi pan or 3 Qt. saucepans, Kitchen Machine food cutter,
- 2 tablespoons unsalted butter
- 1 medium white onion, diced (#2 cutting cone)
- 2 cloves garlic, minced
- 1 cup Jasmine rice
- 1/3-cup Chardonnay wine, or other dry white wine
- 2 cups homemade chicken stock, or broth
- 1 cup frozen peas
Pilaf and similar dishes are common to Balkan, Middle Eastern, Central and South Asian, African, Latin American, and Caribbean Indian cuisines.
Melt 2 tablespoons in the pan over medium-heat (induction 250-275°F); add onions and sauté until tender, 3 to 5 minutes. Add garlic and continue to sauté 1-2 minutes. Stir in rice and stir until all ingredients are evenly combined, 2-3 minutes. To deglaze the pan add wine and bring mixture to a simmer continue to stir until the wine is absorbed into the rice. Add chicken stock and bring to a boil. Stir in the peas, cover, close the vent and reduce to low-heat (induction 170-180°F). Cook for 20 to 25 minutes.
Serve with chicken, pork or beef entre.