Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter -taste
1 c Buckwheat groats 2 tb Melted butter
1 c Long grain rice 1/4 c Fresh lemon juice
4 1/2 c Beef broth 1 ea In a deep saucepan, over
Salt and pepper -medium heat, melt the 3
1/2 ts Powdered saffron, or to -tbls. of butter.

Add the buckwheat groats and rice and cook for 2 minutes, stirring
until they are well coated with the butter. 2. Pour in the broth,
bring to a boil, and stir with a wooden fork. Lower the heat, cover,
and simmer for 20 minutes, or until the grains are tender and the
liquid has been absorbed. Taste for seasoning, adding salt and pepper
if needed. The broth may have supplied enough. 3. With a metal fork,
stir in the saffron, melted butter and lemon juice, tossing to fluff.
4. Cover, place over high heat for 1 minute. Remove from the heat and
let sit, covered, for 5 minutes before serving. Serves 6 From the
book "Rice, A Cookbook" by Maria Luisa Scott Jack Denton Scott AR/93

Submitted By SHARON STEVENS On 10-05-95

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