| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive Oil |
| 1 | c | Uncooked Rice |
| 2 | Shallots; minced | |
| 2 1/2 | c | Chicken Stock |
| 1/2 | ts | Saffron |
| Salt And Freshly Ground Pepper; to taste |
INSTRUCTIONS
Saute rice and shallots in olive oil until shallots are limp. Combine rice and shallots with broth in steaming pan; season with saffron, salt and pepper. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving. NOTES : Saffron is an adaptation of the Arabic word Za'faran meaning "yellow". Saffron rice should have a fairly dry consistancy. Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998
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