This is a really good recipe for rice! I usually don't like rice per say, except for couscous, but this rice was fresh, tasty, and full of flavor. A must try!
original recipe from : Moosewood restaurant new classics Cookbook. pg 240
Serves 4 to 6
45 mins to prepare
Ingredients
4 cups vegetarian broth
1 cup water
1/2 cup diced onions
1.5 TBsp butter
1 Tbsp olive oil
1/2 to 1 tsp crumbled saffron threads
1 1/2 cups basmati rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese grated
Directions
In a sauce pan , bring the broth and water to a low simmer. In a another large saucespan saute the onions in the buttwe and olive oil on med. heat until golden ~ 10 mins. Add the saffron and rice and stir to coat the rice with the butter and oil. Add the wine and cook, stirring constantly, until it is absorbed ~ 1-2 mins
Ladle in the simmering broth. 1 cup at a time, stirring the rice often. Let the rice absorb the broth almost completly before adding more. Continue cooking until the rice is tender but al dente~20 mins
When the rice is done, remove it from the heat and stir in the grated cheese and the pepper . serve.
