| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Jash01 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Butter or vegetable oil |
| 1 |
c |
Finely-chopped onion |
| 1 |
|
Jalapeno; seeded and chopped |
| 1 |
c |
Aromatic rice |
|
|
(such as basmati or jasmine) |
| 1 3/4 |
c |
Rich defatted chicken or vegetable stock |
| 1/3 |
c |
Dry white wine |
| 1/4 |
ts |
Saffron threads |
| 1/3 |
c |
Golden raisins |
| 1 |
|
Piece Cinnamon stick -; (3. long) |
| 1/4 |
ts |
Ground cardamom |
| 3 |
tb |
Blanched slivered almonds; lightly toasted |
| 1 |
ts |
Finely-grated lemon zest |
| 1 |
tb |
Minced chives; optional |
INSTRUCTIONS
Heat butter or vegetable oil in a deep sauce pan over medium heat. Add the
onions and chile and saute until softened but not brown. Stir in rice and
cook for 5 to 6 minutes longer or until rice is just beginning to color.
Add the stock, wine, saffron, raisins, cinnamon and cardamom. Stir, bring
to a boil then reduce heat to a simmer and cover. Simmer until all liquid
is absorbed about 12 to 14 minutes. Remove from heat and gently fluff with
a fork and stir in almonds, zest and chives. Remove cinnamon stick if
desired. This recipe yields 4 to 6 servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -
(Show # JA-9777 broadcast 02-16-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-22-1997
Recipe by: John Ash
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