Riz Paysanne

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ¾ pound rice
    • 6 ounces unsmoked bacon, cut in 1 piece
    • 1


    Dice bacon and sauté chopped onion and bacon in olive oil until onion is soft and lightly golden. Stir in rice and continue to cook, stirring constantly, until all fat is absorbed by rice. Add well-flavoured beef stock to cover, and cook for 15 to 18 minutes, stirring occasionally and adding stock from time to time as needed. Season to taste with salt and freshly ground black pepper. When rice