| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Seafood | Dishes, Side | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Clove garlic, minced | |
| 1 1/2 | c | Short grain rice |
| 1/2 | t | Saffron, dissolved in |
| 2 | T | White wine |
| 2 1/2 | c | Chicken or fish stock or a |
| combination | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Heat the olive oil in a saucepan. Add the garlic and saute a few seconds. Add the rice and saute a minute, then add the saffron and wine and broth. Bring to a boil, cut back to a simmer and cook for 15 minutes, over very low heat, or until almost tender. Season to taste with salt and pepper; keep off heat, covered, until rice kernels are cooked through. Yield: 4 to 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6741 Posted to MC-Recipe Digest V1 #306 Date: Sat, 16 Nov 1996 18:02:09 -0500 From: Gail Shermeyer <4paws@netrax.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 322
Calories From Fat: 78
Total Fat: 9g
Cholesterol: 0mg
Sodium: 73.3mg
Potassium: 11mg
Carbohydrates: 60.6g
Fiber: 4.6g
Sugar: <1g
Protein: 4.6g