PREPARATIONS

Peel and chop the garlic into brunoise and set aside.
Chop the parsley into brunoise and set aside.
Chop the vegetables for the white stock.
Chop the vegetables for the tomato sauce.
COOKING INSTRUCTIONS

Make a white stock.
Make the tomato sauce and set aside.
Cut the plantains lengthwise in half, flour them, fry, and set aside.
Add the garlic and oil to the gastronorm tray/roasting pan to prepare the pilaf rice, heat over direct flame.
Add the rice, the parsley in brunoise, and sauté until the rice is heated.
Add the hot stock and stir.
Season and add a bit of lemon juice, stir, and bring to a boil.
Place in the oven at no more than 200°C until the rice dries out.
Remove from the oven and stir with a slotted spoon to homogenize.
Let rest, covered with a cloth or aluminum foil, for 4 minutes.
Cooking sequence: 4 minutes over direct flame, 10 - 12 minutes in the oven at no more than 200°C, and resting covered for 4 minutes.