Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 500 grams | Pilau rice |
| 300 grams | Mushrooms |
| 130 grams | Butter |
| 700 grams | Broth; (prepared from cubes) |
| 1 small | Onion; (120 gr.) |
| ½ \N | Glass of white whine |
| \N \N | A pinch; (0.2 grams) of saffron powder |
| \N 5 | portions |
ARIZONA NEWSLINK ONLINE WEBSITE: The Recipes File Newsletter is produced by Arizona Newslink Online, newsdesk@...
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