RICE PILAF

1-2 TBS Butter

2 TBS minced Shallots

1/2 c uncooked long-grained Rice

1 c Chicken Stock

Heat butter in a small sauce pan over medium heat. Add rice and shallots. Sauté until rice is golden. Add chicken stock. Bring to a boil. Reduce heat to a low simmer. Cover and cook 15-20 minutes. To delay serving, reduce heat to lowest point. Add 1-2 TBS water occasionally to replace lost moisture. Makes 2-3 servings.

15  Servings= 1 cube  Butter...2 1/2c rice...5c Stock

30 Servings = 2 cubes Butter...5 c Rice...10c Stock

50 Servings = 4 cubes Butter...12 c Rice..25 c Stock

120 Servings = 9 cubes Butter...20 c Rice...40 c Stock

Make as above in a large stock pot. You can sauté rice and shallots up to 1 day in advance. Refrigerate pot.

VARIATIONS:

Orange rice: Substitute ¼ c orange juice concentrate for part of the stock.

Middle Eastern Rice: Add cinnamon to stock. Fold in slivered toasted almonds, and softened raisins into finished rice.

Mushroom Rice: Stir ¼c sautéed sliced mushrooms into finished rice.