Spring Vegetable and Carolina Gold Rice Pirlau

Another recipe from my cooking class at Charleston Cooks, this rice pirlau, was a perfect accompaniment to the bourbon pulled chicken with peach bbq sauce!  If you can find Carolina Gold rice, you won't be disappointed!  If you are unable to find it, then a short grain rice will work.

What is a pirlau?  And how is it pronounced?  I think it's most commonly pronounced "pur-loo" or "pur-low" but I could be mistaken!   In Spain, you have paella; in Italy you have risotto; in South Carolina's lowcountry, you have pirlau!  It's a sort of rice stew and can include anything from vegetables to chicken to seafood.  

INGREDIENTS:
About 6-7 cups chicken or vegetable stock (in class we used home made chicken stock)
Olive oil
1 onion, peeled and diced
2 cloves garlic, peeled and grated
2 cups Carolina Gold rice or short grain rice
2/3 cup dry white wine
1/2 cup parmesan cheese, grated
2 Tablespoons unsalted butter
2 zucchini squash, julienne
kosher salt and freshly ground pepper

DIRECTIONS:

• Place chicken or vegetable stock in a large sauce pan over low heat.
• Heat a large sauce pan over medium heat.  When the pan is hot, add enough olive oil to lightly coat the bottom of the pan.
• Add the onions and garlic to the pan.  Sweat until onions have softened and are translucent, about 2 minutes.
• Add the rice, and stir to coat well with the oil.  Cook until the rice starts to sizzle, about 1 minute.
• Add the white wine and cook, stirring, until wine is almost evaporated, about 1-2 minutes.
• Begin adding the warm stock, 1 cup at a time, making sure that all liquid is absorbed before adding additional liquid.  Cook the rice until al dente, about 20 minutes.  The amount of stock used may vary.
• Remove from heat.  Add the zucchini and 1 more cup of stock.  Stir to combine.  Add parmesan cheese and butter.  Stir to combine.  Season to taste with kosher salt and freshly ground black pepper.