Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c onions -- chopped
1 TB butter
1 c uncooked rice
1 pn saffron or turmeric
1/3 c white wine
2 c chicken broth
1 1/2 c peas
1/2 lb crawfish tails -- peeled,
: cooked
1/4 c grated Parmesan cheese
1/4 ts salt
1/4 c heavy cream
1 ts lemon juice
1/4 ts hot pepper sauce

Cook onions in butter in large skillet over medium-high heat until
soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until
absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently,
until broth is absorbed. Continue stirring and adding remaining 1
cup broth and 3 cups water, allowing each to be absorbed before
adding another, until rice is tender and mixture has a creamy
consistency. It will take approximately 25 to 30 minutes. Stir in
remaining ingredients and cook until thoroughly heated, about 2
minutes.

If crawfish is unavailable, substitute deveined medium shrimp.

Recipe By : USA Rice Council

From: john And Deirdre Fisher[smtp:fis

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