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3/4 cup onion, chopped
1 cup frozen peas
1 tablespoon butter or margarine
3 cups chicken broth
1 1/2 cups long-grain rice, uncooked
2 threads saffron
1 teaspoon dried chives
In saucepan, saute onion in butter until onion is tender and lightly golden. Add broth; bring to a boil. Stir in rice and cover.
Return to a boil, reduce heat, add peas, saffron and dried chives and cook for about 20 minutes. Do NOT peek !
Guru Spotlight |
Susan Sayour |