Yield: 4 servings
|1 tablespoon||Butter or vegetable oil|
|1 cup||Finely-chopped onion|
|1 \N||Jalapeno; seeded and chopped|
|1 cup||Aromatic rice|
|\N \N||(such as basmati or jasmine)|
|1¾ cup||Rich defatted chicken or vegetable stock|
|⅓ cup||Dry white wine|
|¼ teaspoon||Saffron threads|
|⅓ cup||Golden raisins|
|1 \N||Piece Cinnamon stick -; (3 long)|
|¼ teaspoon||Ground cardamom|
|3 tablespoons||Blanched slivered almonds; lightly toasted|
|1 teaspoon||Finely-grated lemon zest|
|1 tablespoon||Minced chives; optional|
Heat butter or vegetable oil in a deep sauce pan over medium heat. Add the onions and chile and saute until softened but not brown. Stir in rice and cook for 5 to 6 minutes longer or until rice is just beginning to color.
Add the stock, wine, saffron, raisins, cinnamon and cardamom. Stir, bring to a boil then reduce heat to a simmer and cover. Simmer until all liquid is absorbed about 12 to 14 minutes. Remove from heat and gently fluff with a fork and stir in almonds, zest and chives. Remove cinnamon stick if desired. This recipe yields 4 to 6 servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9777 broadcast 02-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.