2 oz. Primo Gusto Mediterranean Extra Virgin Olive Oil
1 lb. Markon Jumbo Spanish Onions, diced
1 oz. Chopped Garlic in Water
6 ct. Trade East Whole Bay Leaves
Add the oil to a heated rondeau or braiser. Add the onions, garlic and 3 bay leaves. Sauté over low heat until the onions are translucent and tender. Season with salt and pepper.
Add the rice. Stir with a rubber spatula to coat the rice with the oil. Add the water, vegetable base, lemon juice and 3 bay leaves. Bring to a boil. Stirring frequently until base has dissolved.Season to taste with salt and pepper.
Cover tightly. Place in a 300°F convection oven or cook over a low flame, stirring occasionally. Cook until the liquid is absorbed and the rice is tender.
Spread the rice on a parchment-lined sheet pan. Allow to cool. Transfer to 3 oiled, 2″ full-size stainless steel hotel pans. Cover with film wrap. Refrigerate until needed.
To prepare à la carte:
Place the desired portion of rice in a nonstick sauté pan. Add a small amount of water to reheat.