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Herve's Rice Pilaf - Big's Baked Polenta

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Apr 30, 2009.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    A "twofer" for you folks. Pro chefs love to get a lot of product out at the same time - and it's tough when you only have so many stove top burners and so little time. Here's TWO recipes that get you off the stove top and doing other stuff while the product BAKES in the oven. Yeah, arriving at the same end product via a different route... Enjoy

    Herve's Rice Pilaf

    Mis en place:
    1/2 cup finely chopped onion
    1/4 cup finely chopped carrot
    2 oz. butter
    2 cups white rice
    1 tsp. fresh thyme
    1 bay leaf
    4 cups hot chicken stock


    Sweat onion and carrot, add rice, increase heat and brown slightly. Add thyme, bay leaf and season with salt and pepper, add hot stock. Cover pan with foil and bake at 375 for 20 minutes. Remove from oven. Allow to rest covered for 5 minutes, fluff with fork and serve.




    Big's Baked Polenta

    Mis en place:
    6 cups chicken stock
    1 1/2 cups coarse polenta
    2 tbs butter
    3/4 cup grated parmesan
    salt and pepper


    Bring stock to boil, add polenta and reduce to simmer. Polenta is said to be like teenagers, you can’t take your eyes off them. Beat with whisk often making sure to get bottom corners of pan, simmer for a total of 10 minutes. Fold in cheese and butter, season with salt and pepper and pour into a greased round cake pan. Bake in preheated 400 degree oven for 30-40 minutes until top is golden brown. Remove and allow to rest for 5 minutes before serving. Cut in pie shaped pieces.
     

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