Quick Stocks for Rice Pilaf

Preparation info

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Method

When making a rice pilaf, you can make a quick, light stock to use in place of the water. For example, you may have some poultry parts (not the livers) or shrimp shells left over from another recipe that together with some onion and mushroom trimmings and a few sprigs of parsley can be simmered in 2½ cups of water to produce a light, flavorful stock in less than 20 minutes.