Ingredients:
olive oil 3 tbsp. l.
Figure 2 tbsp.
Carrots 0.5 Art. Celery stem
0.5 v. 0.5
red onion Art.
Garlic 1 ch. l.
water 3.5 Art.
Lemon juice 2 tbsp. l.
Saffron 0.3 h. liter.
Bay leaves 2 pcs.
Cilantro 0.3 Art.
Heat 2 tablespoons of oil over medium heat. Add the rice and cook for 3-4 minutes, stirring, until the grains become opaque. Add the chopped carrots, celery, onion and remaining butter. Broil 3-4 minutes
Stir chopped garlic and cook for 1 more minute. Add water, lemon juice, saffron and bay leaves and bring to a boil. Reduce heat to low and cover. Cook another 20 minutes. Ready Fig be rassypchchatym and fragrant.
Before serving, mix the rice, because vegetables can settle to the bottom. Remove the bay leaves, chopped cilantro and steal immediately upodavayte.
(Adapted recipe cooking school Flavors Of The Southwest Santa Fe)
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