Post by Granny Smith on Mar 22, 2008 20:05:40 GMT -5
Yellow Rice with Peas
contributed by carla
pinch of saffron threads or turmeric
2-1/2 c. long-grain rice
scant 1 c. fresh or frozen peas, thawed
3 T. butter
salt
Crush the saffron threads in a mortar (if using), or then stir in 2 T. water into the turmeric. Cook the rice in boiling water, adding the spice mixture to the water, and rinse under cold running water in a sieve. Cook peas in salted boiling water until tender. Melt the butter in another pan. Add the rice, season with salt and heat through, stirring with a wooden spoon. Drain the peas and stir into the rice.
Serves 6
contributed by carla
pinch of saffron threads or turmeric
2-1/2 c. long-grain rice
scant 1 c. fresh or frozen peas, thawed
3 T. butter
salt
Crush the saffron threads in a mortar (if using), or then stir in 2 T. water into the turmeric. Cook the rice in boiling water, adding the spice mixture to the water, and rinse under cold running water in a sieve. Cook peas in salted boiling water until tender. Melt the butter in another pan. Add the rice, season with salt and heat through, stirring with a wooden spoon. Drain the peas and stir into the rice.
Serves 6