Ingredients: |
Ingredients: 2 1/2 cups of vegetable, chicken, or beef stock
Large pinch of saffron threads (or 1 tablespoon of tumeric if you're poor)
2 to 4 tablespoons butter or extra virgin olive oil
1 cup chopped onion
1 red bell pepper, cored, seeded, and chopped
1 tablespoon minced garlic
1 1/2 cups long or medium grained white rice
Salt and freshly ground black pepper
1 ripe tomato, cored, seeded, and chopped
1/2 teaspoon allspice
2 bay leaves
1 cup fresh or frozen peas
Chopped fresh parsley
Lemon wedges
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Directions: |
Directions:Warm stock with saffron. Put the butter or oil in a large, deep skillet (very large) over medium-high heat. When the butter is melted or the oil is hot, add the onion and bell pepper, and cook, stirring occasionally, until the onion turns translucent (about 5 minutes)
Stir in the garlic and the rice, sprinkle everything thing with salt and pepper, turn the heat down to medium, and stir until the rice is glossy, completely coated with oil or butter, and starting to color slightly (about 5 minutes) Add the tomato, allspice, bay leaves, peas, and stock. Stir, adjust the heat so that the liquid boils steadily but not vigorously, and cover.
Cook about 15 minutes, or until most of the liquid is absorbed. Turn the heat to the absolute minimum and let rest for another 15 to 30 minutes. Check the seasoning, garnish with parsley, and serve with lemon wedges. |
Personal
Notes: |
Personal
Notes: This is the other thing (along with Butterflied, broiled chicken) I made for Luke the first time he came to my house. It was honestly more trouble than the chicken, but tasted amazing. I think it's supposed to be a fake paella, and the rice gets an amazing crunchy crust.
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This recipe for Yellow Rice is from