Title: Spanish Saffron Rice
Categories: None
Yield: 4 Servings

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

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
on Jan 04, 1998