EPISODE 31 - Asagio & Pasta Crab Cakes

RICE PILAF

2 tbsp unsalted butter or olive oil
1 medium onion, finely diced
1 bay leaf
¼ cup dry white wine
1 cup long-grain rice
1 cup chicken broth

Melt the butter in a medium skillet over medium high heat and add the onion. Cook until translucent but not browned.

Add the bay leaf and cook a minute longer.

Add the rice and stir. Cook for 3 minutes over a medium heat.

Add the white wine and deglaze the skillet,scraping up the nice brown bits on the bottom with a wooden spoon.

Add the chicken stock to just cover the rice

Cover the skillet and cook for about 30 to 40 minutes in 350 oven, or until the rice has absorbed all of the stock and is nice and fluffy.

Toss rice with peanuts & scallions, dried cranberries & pine nuts, olives and capers, or peas & diced carrot.

Serves 6 as a side dish.

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