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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 06-14-2018, 06:47 AM   #7
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Join Date: Jul 2001
Location: Naperville IL
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I cooked the pilaf in a non stick medium heavy saute pan with a lid. Melt butter, sweat red pepper and onion with salt and white pepper, the add rice, stir, then when your have the grains all coated and maybe a little toasted add the stock/water/liquid (I used 80% stock and 20% wine), add a may leaf and a little saffron, then into a 350 oven for 15-20 minutes. I kept it on a low flame for 15 minutes to help crisp the bottom (sort of the Persian method for pilaf kind of). When I do this again I will do it all stove top.

Chef Eddie Lee has a recipe for braised Carolina rice with bacon that sounds great.

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