Beth Coffelt's Rice Pilaf

Title:
Beth Coffelt's Rice Pilaf

Yield:
4 Servings

Categories:
Clay
pot,
Fruits,
Onions,
Peppers




Ingredients:





     2 tb Olive oil


     1    Onion; chopped


     1    Clove garlic; crushed


     1    Green pepper; chopped


     2    Tomatoes; chopped


     1 c  Raw long grain rice


     1 pn Saffron


     2 c  Chicken stock


   1/3 c  Pine nuts


   1/3 c  Currants or white raisins


     1 ts Salt


     1 pn Fresh ground pepper






 Presoak a clay pot, top and bottom, in water for 15 minutes. I n a


 saucepan, saute the chopped onion, pepper and garlic in olive oil until


 transparent and tender. Add the tomatoes and set aside. Add the saffron to


 the chicken stock nad place it in the presoaked pot. Add the rice and stir,


 then add the pine nuts, currants or raisins, salt, pepper and the sauteed


 vegetable mixture. Stir thoroughly. Cover the pot and place it in a cold


 oven. Set the oven temperature at 480 F. Cook for 45 minutes or until the


 rice is tender. Serves 4 as a side dish. MC formatting by


 bobbi744@sojourn.com


 


 NOTES : Beth Coffelt is a Bay Area art critic and grimly ferocious chess


 player. Her lair is Sausalito's famed No Name Bar, a hangout for artists,


 writers and serious chess buffs. Bobbie's Notes. This was wonderful, moist,


 flavorful and would easily serve 6 as a side dish.


 Recipe by: Romertopf, The Clay-Pot Cookbook, 1974


 


 Posted to MC-Recipe Digest by Roberta Banghart 
on


 Apr 21, 1998