Rice Cooked in Onions
Source of Recipe
Sunday_Dinner@yahoogroups.com
1 cup basmati rice
3 to 6 tablespoons butter
6 to 8 cups sliced onions (4 or 5 large ones)
Salt and Pepper
Large pinch saffron (optional)
2 cups peeled and roughly chopped shrimp, or chopped chicken
or pork (optional)
1/2 cup heavy cream (optional)
Chopped fresh parsley leaves for garnish
1. Bring saucepan of water to boil, and salt it. Add rice,
stirring occasionally, until it loses translucence, about
5 minutes.
2. While rice cooks melt 3 tablespoons butter over medium heat in
a broad, deep skillet or casserole that can be covered. Add
onions, a large pinch of salt and some pepper. Cook, stirring
occasionally, until onions just begin to soften, about 5 minutes.
3. Drain rice, leaving it wet. Add to onions along with saffron.
Stir, turn heat to minimum and cover. Cook, stirring
occasionally, about 45 minutes, or until onions are very soft
and rice is cooked through. Don't stir for final 10 or 15
minutes, so bottom browns a bit.
4. Add shrimp. Stir, cover again and cook until done, 5 to 10
minutes. Taste, and adjust seasoning. Stir in heavy cream and
remaining butter, if they are being used. Heat through once
more, turn off heat and let sit 10 minutes or so. Dish will
retain heat for at least half an hour, and can be reheated
gently. Garnish with parsley, and serve.
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