Ingredients
- 1 teaspoon tsp Oil to 2
- 6 ounces Foie gras cubed
- 1/4 cup Minced shallots
- 1/2 cup Stock
- 3 cups Cooked rice
- 1 tablespoon Chopped thyme
- Salt to taste
- Freshly-ground black pepper to taste
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.