Saffron Rice With Currants and Snow Peas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This flavorful rice dish goes well with any poultry, especially game hens. Ingredients:
1/2 cup currants |
1/4 cup rose wine or 2 tablespoons medium sweet sherry |
1/4 cup butter |
2 cups converted long grain rice (uncle bens) |
4 cups chicken broth |
1 pinch of crumbled saffron threads or 1/2 teaspoon turmeric |
1 teaspoon dried basil |
1 teaspoon salt |
fresh ground black pepper |
1 lb snow peas |
Directions:
1. Soak currants in wine until needed.
2. In a heavy medium saucepan, melt butter and stir in rice; cook over medium low heat, stirring, for 2 to 3 minutes.
3. Bring broth to a boil with saffron. Pour over rice; stir in basil, salt and pepper to taste. Simmer, covered, until all liquid is absorbed, about 20 minutes. Stir in currants and wine. Spread on a large platter and arrange quail on top.
4. Steam or stir fry snow peas and place around edge or at ends of platter. Makes 6 to 8 servings.
5. Canadian Living the Merry Christmas Cookbook Special.
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