Paella style rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| Clove minced garlic | ||
| 1½ | cup | Short grain rice |
| ½ | teaspoon | Saffron dissolved in 2 |
| TB white wine | ||
| 2½ | cup | Good broth like chicken or |
| Fish stock or a combination | ||
| Salt and freshly ground | ||
| Black pepper | ||
Directions
Heat the olive oil in a saucepan. Add the garlic and saute a few seconds. Add the rice and saute a minute, then add the saffron and wine and broth. Bring to a boil, cut back to a simmer and cook for 15 minutes, over very low heat, or until almost tender. Season to taste with salt and pepper; keep off heat, covered, until rice kernels are cooked through.
Yield: 4 to 6 servings
COOKING MONDAY TO FRIDAY SHOW #MF6741