Kasha rice pilaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | cup | Buckwheat groats |
| 1 | cup | Long grain rice |
| 4½ | cup | Beef broth |
| Salt and pepper | ||
| ½ | teaspoon | Powdered saffron, or to taste |
| 2 | tablespoons | Melted butter |
| ¼ | cup | Fresh lemon juice |
| 1 | each | In a deep saucepan, over medium heat, melt the 3 tbls. of butter. |
Directions
Add the buckwheat groats and rice and cook for 2 minutes, stirring until they are well coated with the butter. 2. Pour in the broth, bring to a boil, and stir with a wooden fork. Lower the heat, cover, and simmer for 20 minutes, or until the grains are tender and the liquid has been absorbed. Taste for seasoning, adding salt and pepper if needed. The broth may have supplied enough. 3. With a metal fork, stir in the saffron, melted butter and lemon juice, tossing to fluff.
4. Cover, place over high heat for 1 minute. Remove from the heat and let sit, covered, for 5 minutes before serving. Serves 6 From the book "Rice, A Cookbook" by Maria Luisa Scott & Jack Denton Scott AR/93 Submitted By SHARON STEVENS On 10-05-95