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obesity part I


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    Obesity II - A Model that Works


    Pecan Rice
    Chef Ann Cooper formerly of the Ross School – East Hampton, NY
    Adapted by StarChefs

    Yield: 25 Pounds/200 Servings

    Ingredients:
    • 6 pounds brown rice
    • 7 fluid ounces olive oil
    • 2 ½ pounds Spanish onion, small diced
    • 2 gallons vegetable stock
    • 2 bay leaves
    • 3 ½ teaspoons kosher salt
    • ¾ teaspoon ground black pepper
    • 1 ¾ pounds pecan pieces, toasted and chopped
    • 13 ¾ ounces green onions, cut on bias

    Method:
    Rinse rice in cold water until water runs clear. Drain well. Sauté onion in oil until translucent. Add rice to pan and sauté for 2 minutes. Add vegetable stock and return to a simmer. Add bay leaf, salt and pepper. Cover with a lid and simmer over low heat until all the stock is absorbed, about 45 minutes. Fluff cooked rice with a fork and stir in pecans and green onions. Adjust seasoning.

     


     

     

     











       Published: February 2005

     


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