• Ingredients: 35
  • Serves: 4
  • Prep: 10 min
  • Bake: 35 min

Bay leaf rice pilaf with turkish bay leaves or 1 1/2 california, olive oil, garlic clove, finely chopped, long-grain white rice, salt, black pepper, water, reduced-sodium chicken broth. To make this bay leaf rice pilaf for 4 persons you will need 10 min for preaparation and 35 min for baking.

Ingredients

Batter

  • 5 cups peanut oil
  • 20 medium-size fresh oysters, opened, removed from shells, patted dry, dusted with flour

Salad:

  • 1 large head frisée, trimmed and torn into bite-size pcs.
  • 3 heads bibb or 1 head Boston lettuce, torn
  • 1 lb. radishes, trimmed; sliced if bigger than bite-sized
  • 2 spring onions scallions
  • 2 medium carrots, peeled and coarsely grated

Curry Ketchup

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes.

    For this step you will need

  2. Step 2 Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute.

    For this step you will need

  3. Step 3 Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.

    For this step you will need

  4. Step 4 Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.

    For this step you will need

Nutrition information

Calories 255 Carbohydrates 49 g (16%)
Fat 4 g (6%) Protein 5 g (9%)
Saturated Fat 1 g (3%) Sodium 253 mg (11%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 3 g Cholesterol 0