Country French Pilaf with Blue Cheese, Pears and Pecans
2001 Recipe Contest Third Prize Winner
Cooking Instructions:
- 2 tablespoons olive oil
- 3/4 cup shallots, chopped
- 2 cloves garlic, minced
- 1 cup Lundberg® White Basmati Rice
- 3/4 cup chopped dried pears (dried apples may be substituted)
- 1 1/2 cups canned chicken broth
- 1/2 cup dry white wine
- 1 1/2 cups shredded cooked chicken (e.g., from purchased rotisserie chicken)
- 1 4-ounce package blue cheese crumbles
- 2 tsps. fresh chopped rosemary or 1 tsp. dried crumbled rosemary
- 2/3 cup lightly toasted pecan
Heat oil in heavy medium saucepan over medium heat. Add shallots and sauté until golden, about 5 minutes. Add garlic and sauté 30 seconds more. Stir in rice and dried pears. Add chicken broth and wine; bring to boil. Reduce hear to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove lid and stir in chicken, rosemary and half of blue cheese; cook 2 minutes to warm through. Season to taste with pepper. Transfer pilaf to bowl. Sprinkle with remaining cheese and pecans and serve. Makes 4 servings.
Camilla Saulsbury
Bloomington, Indiana