Foie Gras Rice

Recipe Ingredients

1 teaspoon	5ml	Oil - to 2 tspns
6 oz	170g	Foie gras - cubed
1/4 cup	23g / 0.8oz	Minced shallots
1/2 cup	118ml	Stock
3 cups	480g / 16oz	Cooked rice
1 tablespoon	15ml	Chopped thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a saucepan heat oil and foie gras over low heat until foie gras begins to render its fat and brown lightly on edges. Add shallots and cook until translucent. Moisten with stock. Add rice and thyme; heat, stirring continuously. Season to taste with salt and pepper.

Oil inside of 4 small cups or ramekins. Make sure rice is piping hot; press it into cup to mold. Invert rice onto dinner plates. Serve with squab (see the "Pan-Seared Squab" recipe which is included in this collection) or other poultry dishes.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-112 broadcast 12-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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