Party Pilaff

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 2 pounds uncooked rice butter
    • 6 tablespoons olive oil
    • ½ pound fat bacon, diced
    • 2 Spanish onions, finely chopped
    • ½ pound celery, diced
    • ¼ pound green pepper, chopped
    • 4 pounds diced cooked ham or turkey and ham
    • 2 pints chicken stock
    • 1 wine glass dry sherry
    • 2 teaspoons worcestershire sauce
    • salt and freshly ground black pepper
    • ¾ pound mushrooms, thinly sliced
    • 4 tablespoons chopped parsley
    • pitted ripe olives


    Combine 6 tablespoons each butter and oil in a large heatproof casserole, and sauté diced bacon in it until golden. Remove bacon and reserve. Sauté chopped onion, celery and green pepper in resulting fats for 5 minutes. Then add diced ham (or diced ham and turkey) and sauté for 5 minutes more. Add bacon and uncooked rice, and cook for about 4 minutes more, stirring well, until rice begins to take on a little colour.

    Pour chicken stock (made with chicken cubes), sherry and Worcestershire sauce into ham and rice mixture; season to taste with salt and freshly ground black pepper and bring to a boil. Cover casserole and bake in a moderate oven (375°F-M4) for 30 minutes, or until rice is tender.

    Sauté thinly sliced mushrooms in a little butter; add parsley and a handful of pitted olives, and heat through. Stir into casserole and serve.