| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Rice | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Basmati rice |
| 1/2 | ts | Saffron (either |
| Powdered or threads- | ||
| Let soak in 1 T. hot | ||
| Water for a few minutes) | ||
| 3 | Eggs | |
| 1 | c | Plain yogurt |
| 1/3 | c | Oil |
INSTRUCTIONS
rinse rice several times. Cook rice in rice cooker or put rice in medium sauce pan along with 2 1/2 cups of water. Bring to a boil, then simmer with the pan covered about 15-20 minutes or until the rice is firm, but not mushy. Pour out any remaining water (if any) and set aside. Beat the eggs, yogurt, saffron water, and oil together. It should look like a creamy yellow sauce. Add rice and stir until all rice is coated withsauce.. Turn into a 2 quart greased pyrex bowl or a 9x9 glass baking dish. Bake at 400 degrees (F)for 40 minutes. Let cool about 10 minutes. Loosen sides and invert onto serving dish. The outside will be a nice brown. garnish with green and red grapes, or chicken or lettuce or anything else you might wish. note: the original recipe called for diced chicken stirred into the mix, but that didn't work well for us. One boy wouldn't eat chicken for 5 years after that. But he loves the rice! Julie Kunkel Seattle, Washington From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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