Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 \N | Onion; chopped |
| 1 \N | Clove garlic; crushed |
| 1 \N | Green pepper; chopped |
| 2 \N | Tomatoes; chopped |
| 1 cup | Raw long grain rice |
| 1 pinch | Saffron |
| 2 cups | Chicken stock |
| ⅓ cup | Pine nuts |
| ⅓ cup | Currants or white raisins |
| 1 teaspoon | Salt |
| 1 pinch | Fresh ground pepper |
Presoak a clay pot, top and bottom, in water for 15 minutes. I n a saucepan, saute the chopped onion, pepper and garlic in olive oil until transparent and tender. Add the tomatoes and set aside. Add the saffron to the chicken stock nad place it in the presoaked pot. Add the rice and stir, then add the pine nuts, currants or raisins, salt, pepper and the sauteed vegetable mixture. Stir thoroughly. Cover the pot and place it in a cold oven. Set the oven temperature at 480 F. Cook for 45 minutes or until the rice is tender. Serves 4 as a side dish. MC formatting by bobbi744@...
NOTES : Beth Coffelt is a Bay Area art critic and grimly ferocious chess player. Her lair is Sausalito's famed No Name Bar, a hangout for artists, writers and serious chess buffs. Bobbie's Notes. This was wonderful, moist, flavorful and would easily serve 6 as a side dish.
Recipe by: Romertopf, The Clay-Pot Cookbook, 1974 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 21, 1998