|500 grams||Pilau rice|
|700 grams||Broth; (prepared from cubes)|
|1 small||Onion; (120 gr.)|
|½||Glass of white whine|
|A pinch; (0.2 grams) of saffron powder|
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Cook 300 gr. of thinly chopped mushrooms together with 80 gr. of butter, till the water from the mushrooms evaporates (7-8 minutes). Cut 1 onion in thin slices and cook it with 50 gr. of butter at low heat, without browning it, in a heat-resistant casserole. After 5-6 minutes add the saffron and mix it. Then add the rice, mix again for 2 minutes, add the wine, and pour the broth over the rice. As soon as it comes to the boil, put the casserole into the pre-heated oven (180°-200°C) for exactly 15 minutes. The rice will absorb the broth. Then remove the rice from the oven and add the mushrooms, mixing them well. A little more butter may also be added at this time. For a special presentation, the dish may be decorated with small grilled würstels on spits.
Posted to recipelu-digest by GramWag <GramWag@...> on Mar 16, 1998
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