Name: Lemon-Scented Saffron Rice
Ingredients: 3 tb Unsalted butter; 3 lg Shallots; thinly sliced; 1 Pinches saffron threads; (generous); 1 1/2 c Arborio or other short-grain rice; 3 c Chicken stock or canned low-salt broth; 3 tb Fresh lemon juice; 2 tb Chopped lemon peel; 1 lg Bunc chives; chopped (about 1/2; ; cup); Salt and freshly cracked white pepper

Love will flow from one to another, when each is prepared to be known as the repentant sinner he is at the Cross of Jesus. When the barriers are down and the masks are off, God has a chance of making us really one. But there is also the added joy of knowing that in such a fellowship we are “safe.” No fear now that others may be thinking thoughts about us or having reactions toward us which they are hiding from us. In a fellowship which is committed to walk in the light beneath the Cross, we know that if there is any thought about us it will quickly be brought into the light, either in brokenness and confession (where there has been wrong and unlove), or else as a loving challenge, as something that we ought to know about ourselves.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		May 1990	1	servings

INGREDIENTS

3	tb	Unsalted butter
3	lg	Shallots; thinly sliced
1		Pinches saffron threads; (generous)
1 1/2	c	Arborio or other short-grain rice
3	c	Chicken stock or canned low-salt broth
3	tb	Fresh lemon juice
2	tb	Chopped lemon peel
1	lg	Bunc chives; chopped (about 1/2
		; cup)
		Salt and freshly cracked white pepper

INSTRUCTIONS

Melt butter in heavy large saucepan over medium heat. Add shallots and
saffron and cook 3 minutes, stirring occasionally. Add rice and stir to
coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir
and cover. Let simmer until creamy and tender, stirring vigorously every 10
minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and
pepper. Stir vigorously until well combined.
Serves 8.
Bon Appetit May 1990
Converted by MC_Buster.
NOTES : This creamy rice, fragrant with lemon, makes a nice accompaniment
to veal. If you like, pack the rice into half-cup custard cups and unmold
onto the serving plates. Garnish with additional snipped chives, if
desired.
Converted by MM_Buster v2.0l.

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