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

Spring Pilaf with Pancetta (For 24)

  • Servings
    24
  • Serving Size
    1 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.