4 Cups Water
82 cups long grain par boiled rice
1 ½ oz. Glace de Poulet Gold
1 yellow squash
4 tablespoons butter
1 tablespoon Draper’s Chicken and Pork Seasoning
- Place water, glace and rice in a large pot on medium heat and cook until tender (approx. 15 minutes).
- While rice is cooking, prepare remaining ingredients.
- Julienne zucchini, yellow squash and carrot and cut into a brunoise.
- Fold butter, vegetables and seasoning into tender rice and cook an additional 2 minutes.
- Serves 8