This was originally Couscous, but alas gluten-free. I cooked the rice according to Perfect Baked Rice (blog:1/6/2024 label: rice). I used chicken stock in place of the water, reduced butter to 2 tablespoons and added the shallots. The rest of the ingredients I added to the hot, cooked rice, cooled and refrigerated to meld flavors. Reheat in microwave.
Ingredients:
- pinch of saffron, crushed
- 1/4 teaspoon cinnamon
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh mint, minced
- salt and pepper to taste
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