Yield: 4 Servings
|\N \N||- G. Granaroli XBRG76A MM:MK VMXV03A|
|1 \N||Onion; chopped|
|½ \N||Stick butter|
|¼ cup||Olive oil|
|1 quart||Chicken broth; (canned o.k.)|
|2 \N||Boullion cubes|
|1½ cup||Rice; Uncle Ben`s converted|
|2 \N||Pk saffaron; can be found in Italian or Spanish section)|
|3 \N||Sausages; (Optional)|
|½ cup||Cheese; grated (up 2 3/4c)|
|½ cup||White wine|
Melt butter in olive oil and sautee onion until golden. Remove sausage meat from skin and crumble up and add to onions.Brown slowly on med heat.
In a separate pot, heat chicken broth with boullion and keep warm. Add rice to sausage mixture andmix well. Gradually add broth to rice about 1½ cups at a time and cook until broth is absorbed.Continue this process until rice is cooked. Before the last cups are added add the wine and saffaron and continue to mix so it doesn`t stick. When the rice is done, mix in ½ cup of grated cheese. Serve hot with extra cheese on the side.
This is really not hard, give it a try. It can be a meal in itself or a side dish. It`s great for a buffet.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini