Garlic Saffron Rice
|Rice||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Salt and pepper||1|
|Parsley||1 Tablespoon, chopped|
|Chicken stock||2 Cup (32 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
Heat butter in a flameproof casserole, add rice and garlic and stir.
Cook until rice begins to color.
Remove from heat and stir in saffron, salt, pepper, parsley, stock and wine.
Cover and cook over medium coals for 25-30 minutes, until moisture is absorbed and rice is tender.