Tomatoey rice pilaf from All About Braising: The Art of Uncomplicated Cooking (page 335) by Molly Stevens

  • chicken stock
  • long-grain white rice
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may use the Chicken stock recipe on p. 448. This recipe uses leftover over braising liquid from the Polpettone braised in tomato sauce (Giant veal and ricotta meatballs braised in tomato sauce) recipe on p. 331.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Chicken stock recipe on p. 448. This recipe uses leftover over braising liquid from the Polpettone braised in tomato sauce (Giant veal and ricotta meatballs braised in tomato sauce) recipe on p. 331.

  • amraub on November 27, 2011

    Uses leftover braising liquid from polpettone recipe. Only additional ingredients are chicken stock, butter, and rice.

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