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Servings24
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Serving Size1 cup rice mixture; ¼ cup pancetta
Ingredients
- 3 quarts chicken stock, unsalted
- 6 cups whole milk
- 1½ cups butter, unsalted
- 2 tablespoons salt
- 3 quarts kale, stemmed, chopped
- 3 quarts wild rice, cooked
- 6 cups quinoa, cooked
- 1 cup fresh lemon juice
- 6 cups peas, frozen
- 6 cups pancetta, cooked, chopped
Directions
- In a tilt skillet, 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, and transfer to heated bowl.
- To make 1 portion: Top scoop 1 cup of the mixture into a heated bowl, and top with ¼ cup pancetta.