Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Vegetable or other stock 1 c Basmati rice
1/4 ts Saffron threads 1 ts Salt
1/4 c Shallots, minced or 1/4 ts Pepper
1 c Spanish onion, minced 1/2 c Parsley, chopped
1 tb Olive oil

1. In a medium pot, bring the stock to a simmer, remove from the
heat. Add the saffron and steep for 30 minutes.

2. In a heavy saucepan, saut? the shallot in the olive oil until they
are soft, 3-4 minutes. Add the rice and stir to coat with the oil.
Pour in the saffron stock and bring to a simmer. Add the salt and
pepper.

3. Turn the heat to low, cover, and simmer for 15 minutes. Check to
make sure that all the stock has been absorbed.

4. Turn the heat off and let the rice relax, covered, for 15 minutes.

5. Stir in the parsley and serve immediately.

Note: This dish can also be made with brown rice. Increase the
cooking and relaxing times for the rice to 30 minutes each.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 187-188
Submitted By DIANE LAZARUS On 10-04-95

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