Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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@...
02-22-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.