1. Bring 1½ qt. of water to a boil. Add 2 oz. of vegetable base. Mix until the base has dissolved. Keep hot.
2. Place the olive oil in a heated, nonreactive rondeau. Add the onions, celery, garlic and bay leaf. Sauté until the onions are translucent. Add the rice and warmed stock. Mix together thoroughly. Bring to a boil. Cover the rondeau. Place in a heated 350°F convection oven. Cook until rice is just cooked through or to desired doneness.
3. Serve immediately or place the rice on a parchment-lined sheet pan. Allow to cool. Transfer to a storage container, cover and refrigerate until needed.
To prepare à la carte:
1. Place the rice in an oiled metal pan. Add a small amount of water to the pan. Cover tightly with foil and back in a heated 325°F oven until warmed through.
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