| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
x |
Whole Chicken breasts, halve |
| 1 |
tb |
Extra-virgin olive oil |
|
|
Garlic clove, chopped |
|
|
Small Onion, chopped fine |
| 1 |
c |
Raw Rice |
| 3 |
c |
Water |
| 1 |
pn |
Saffron threads or powder |
| 1 |
c |
Chopped Broccoli (or frozen) |
INSTRUCTIONS
Saute the chicken in the oil with the garlic and onions until lightly
browned. Remove mixture to a large pot, discarding excess oil. Add the
rice, water, and large pinch of saffron to the pot and bring to a boil.
Reduce the heat and simmer. tightly covered, until the rice is tender (at
least 30 min.), adding extra water if necessary. When the rice is nearly
tender, add the broccoli to the top of the pot and cover. Cook for 5 min
more. Broccoli should be bright green and tender when the meal is cooked.
If the rice is done before the broccoli, simply turn off the heat, cover
the pot again, and let the broccoli finish cooking by steaming.
Children like the novel idea of "yellow" rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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