Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Avocado and Saffron Rice      HT  ACC    40mins

Serves       Hot  Grains  Fruit  Vegetables  Alcohol   Accompaniment  Gluten Wheat Free  Eggless 

 

Ingredients:

¼ teasp Powdered Saffron

6 tbsp Dry White Wine

600ml/20fl.oz. Fresh Chicken Stock

4 tbsp Butter

½ Onion, finely chopped

350g/12oz Long Grain Rice

Salt and Black Pepper

1 Avocado

Lemon Juice

Instructions

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.

More Rice  Recipes  |   What's in Season  |   Other  International Cuisines

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

 Follow us 

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Pasta, Grains, Pulses, Rice  Main Course Recipes 

Quick Pasta Main Courses: Recipes4us

Vegetarian Recipes  

Types of Dried Beans, description, recipes  

 Sign up for Free E-Mailings

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk