1 pn Saffron
2 tb Water; boiling
1/3 c Onion; chopped
2 ts Oil or butter
2 c Vegetable or chicken broth
1 c Dry rice
2 Strips lemon peel
1 cl Garlic; minced
1 ts Salt
1/4 ts Oregano
1 ds Thyme
1 ds Pepper
1/4 c Pimento; diced
1/3 c Almonds; slicered
1/2 c Green or black olives;
- chopped
Let saffron steep in water 5 minutes. Meanwhile saute onion in oil
or butter until tender. Stir in rice, broth, peel, garlic, and
seasonings. Bring to a boil, cover and reduce heat to simmer for
15 minutes or rice tender. Fluff with fork and remove lemon peel.
Add remaining ingredients and cover and cook few more minutes until
piping hot.
