Overhead view of Spring Pilaf with Pancetta in a large white serving bowl topped with a lemon peel slice.

Spring Pilaf with Pancetta

  • Servings
    6
  • Serving Size
    1 cup rice mixture; ¼ cup pancetta

Ingredients

  • 3 cups chicken stock, unsalted
  • 1½ cups whole milk
  • 6 tablespoons butter, unsalted
  • 2 teaspoons salt
  • 3 cups kale, stemmed, chopped
  • 3 cups wild rice, cooked
  • 1½ cups quinoa, cooked
  • ¼ cup fresh lemon juice
  • 1½ cups peas, frozen
  • 1½ cups pancetta, cooked, chopped

Directions

  • In a large heavy-bottom pot; combine chicken stock, milk, butter, and salt. Cook over medium-high heat for 3 to 5 minutes or until butter is melted.
  • Add kale, rice, quinoa, and lemon juice. Cook for an additional 5 to 7 minutes or until grains absorb cooking liquid.
  • Gently fold in peas.
  • To make 1 portion: Scoop 1 cup of the mixture into a heated bowl, and top with ¼ cup pancetta.