Serves4 Hot Grains
Fruit Vegetables Alcohol Accompaniment Gluten
Wheat Free Eggless
teasp Powdered Saffron
tbsp Dry White Wine
Fresh Chicken Stock
Onion, finely chopped
Long Grain Rice
and Black Pepper
1. Dissolve the powdered saffron in the dry
white wine, pour onto the hot chicken
stock in a saucepan and stir well to mix. Heat through and keep hot.
2. Meanwhile, melt the butter in a deep
saucepan, add the finely chopped onion and
cook gently for 2-4 minutes until softened, stirring constantly and taking care the onion does not brown. Add the rice,
increase the heat to medium, and stir until the
grains are glistening and beginning to colour.
3. Stir 600ml/20fl.oz. of the hot saffron-flavoured wine
and stock in to the rice and onion
mixture and bring to the boil. Simmer gently for 15-18 minutes until the rice is tender, adding more stock as required and
stirring from time to time. Season to taste
with salt and freshly ground black pepper.
4. Prepare the garnish. Halve, stone and peel the
avocado. Dice the flesh and toss in
lemon juice to prevent discoloration. Reserve. Turn the cooked rice into a heated serving bowl. Drain the avocado and
sprinkle over the rice. Serve immediately.
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