| 12 servings | 24 servings | |||
| Ingredients | Weights | Measures | Weights | Measures |
| Olive oil | 1 oz | 2 tbsp | 2 oz | 1/4 cup |
| Bacon, diced | 4 oz | 8 oz | ||
| Onions, diced | 4 oz | 3/4 cup | 8 oz | 1-1/2 cups |
| Carrots, diced | 2 oz | 1/2 cup | 5 oz | 1 cup |
| Celery, diced | 2 oz | 1/2 cup | 5 oz | 1 cup |
| 1. Heat oil. Add bacon, onions, carrots and celery. Cook until light brown. | ||||
| Olive oil | 3 tbsp | 6 tbsp | ||
| Pork, finely diced | 1 lb 8 oz | 3 lb | ||
| 2. Add oil and pork. Cook 2 to 3 minutes | ||||
| Red wine | 8 oz | 1 cup | 16 oz | 2 cups |
| Chicken broth | 16 oz | 2 cups | 32 oz | 1 qt |
| Tomatoes, diced in juice | 16 oz | 2 cups | 32 oz | 1 qt |
| 3. Deglaze pan with red wine. Add broth; cook for 1 minute. Add tomatoes and juice. Simmer on low heat for 15 minutes, stirring occasionally. | ||||
| Butter | 2 oz | 1/4 cup | 4 oz | 1/2 cup |
| Onions, diced | 1/4 cup | 1/2 cup | ||
| U.S. rice, uncooked | 1 lb 5 oz | 3 cups | 2 lb 10 oz | 6 cups |
| 4. Sweat onions in butter. Add rice; coat with butter. | ||||
| Chicken broth | 48 oz | 1-1/2 qts | 96 oz | 3qts |
| Pesto | 8 oz | 1 cup | 1 lb | 2 cups |
| 5. Add broth and pesto. Bring to a boil; cover. Place in 350°F (180°C) oven. Cook for 18 to 20 minutes or until liquid is absorbed and rice is tender. | ||||
| Shrimp, chopped | 1 lb 4 oz | 2 lb 8 oz | ||
| Sage, chopped | 2 tbsp | 5 tbsp | ||
| Heavy cream | 8 oz | 1 cup | 16 oz | 2 cups |
| Butter | 2 oz | 1/4 cup | 4 oz | 1/2 cup |
| 6. Fold into sauce. Simmer 1 to 2 minutes. Serve over basil rice. | ||||
Serving size: 1 cup (5 oz) rice mixture, 3/4 cup (7 oz) sauce.