| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
|
Side, Dishes |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
c |
Short grain rice |
| 1/2 |
ts |
Saffron; dissolved in |
| 2 |
tb |
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>
A Message from our Provider:
“You’re never too young for God”