| 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
A Message from our Provider:
“Can’t change? Jesus frees us”