- 2 or 3 teaspoons [10 or 15 g] butter
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 cup [250 mL] basmati rice, rinsed
- 1/2 cup [125 mL] dry white wine
- 1 [10-ounce / 284-mL] can chicken broth
- Saffron filaments
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- Melt butter.
- Add onion and garlic; saute until onion is translucent.
- Well mix in rice.
- Stir in white wine and chicken broth; bring to a boil.
- Reduce heat and add saffron filaments.
- Cover and cook for about 15 minutes more
or
Microwave for 7 minutes on MEDIUM; leave to rest for 5 minutes.
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