Recipe - Saffron Rice Pudding - (Sholezard)

One fourth cup Olive oil
1 lg Onion; chopped
1 lg Red bell pepper; chopped
3 lg Garlic cloves; minced
2 cup Longgrain rice
One fourth pound Smoked; fully cooked
; Spanish chorizo or
; pepperoni, cut
; diagonally into
; 1/4inchthick
; slices
4 cup Canned chicken broth
One fourth teaspoon Saffron threads; (scant)
Salt and pepper
One fourth cup Minced fresh parsley

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper
and garlic and saute until vegetables are tender, about 6 minutes. Add
sausage, broth and saffron and bring to boil, stirring occasionally. Reduce
heat, cover and simmer until rice is tender, about 15 minutes. Remove from
heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and
serve.

Serves 6.

Bon Appetit March 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.