Foie Gras Rice

Photo: flickr user VirtualErn

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

Preparation

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.