Entree: United States – Carolinas Piedmont – Carolina Gold Rice Pilaf (Heirloom Carolina Gold rice cooked as a savory pilaf with smoky ham, vegetables, and aromatic stock)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 cups (370 g) Carolina Gold rice, rinsed until water runs clear
- 4 tbsp (60 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 6 oz (170 g) smoked ham or country ham, diced
- 4 slices (4 oz / 115 g) bacon, chopped
- 1 medium yellow onion, finely diced
- 1 cup (150 g) celery, diced
- 1 cup (150 g) green bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp (5 ml) kosher salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) smoked paprika
- 1/4 tsp (1.25 ml) dried thyme
- 4 cups (960 ml) low-sodium chicken stock
- 1 bay leaf
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tbsp (15 ml) lemon juice, optional, for brightness

Instructions

1. In a large heavy-bottomed Dutch oven or skillet, cook the chopped bacon over medium heat until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
2. Add the diced smoked ham to the pan and sauté 3–4 minutes in the bacon fat until lightly browned. Remove and set aside with the bacon.
3. Add the butter and vegetable oil to the pan. When the butter melts, add the diced onion, celery, and green bell pepper. Sauté over medium heat until softened and translucent, about 6–8 minutes.
4. Stir in the minced garlic, smoked paprika, dried thyme, salt, and pepper; cook 30–60 seconds until fragrant.
5. Add the rinsed Carolina Gold rice to the pan and stir to coat the grains in fat and aromatics; cook, stirring, 2–3 minutes to toast the rice lightly.
6. Return the cooked ham and bacon to the pan. Pour in the chicken stock and add the bay leaf. Bring to a gentle boil over medium-high heat.
7. Reduce heat to a low simmer, cover the pot tightly, and cook undisturbed for 18–22 minutes, or until the rice is tender and liquid is absorbed. Check at 18 minutes; cooking time can vary by rice batch.
8. Remove from heat, discard the bay leaf, and let the rice rest covered for 8–10 minutes to steam.
9. Fluff with a fork, stir in chopped parsley and lemon juice if using, adjust seasoning, and serve hot as a stand-alone entree.