![Spring Pilaf with Pancetta Overhead view of Spring Pilaf with Pancetta in a large white serving bowl topped with a lemon peel slice.](https://www.usarice.com/images/default-source/think-rice/recipes/spring-pilaf-with-pancetta.jpg?sfvrsn=7ef0d28d_4)
-
Servings24
-
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.