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Additional resources for 60 Ways Rice. Great Recipe Ideas with a Classic Ingredient

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Add rice and fry, shaking pan frequently, for 3 minutes or • Remove from heat and let stand for about until rice turns transparent. • Add water, lemon juice and saffron mixture. Bring to the boil, then reduce heat to low and stir in peas. 5 minutes; the dish will dry out as it cools. Sprinkle parsley over before serving. italian saffron rice with seafood Quick to prepare because seafood cooks in minutes, this dish is flavoured by the classic combination of garlic, white wine and stock. 25 litres (2 pints / 5 cups), boiling hot Prawns (shrimps) 250 g (9 oz), shelled and deveined Scallops 250 g (9 oz), rinsed, drained and halved Saffron threads 1 tsp, crushed and soaked in 1½ Tbsp hot water Parmesan cheese 60 g (2 oz), grated moderate heat.

Seafood takes very little time to cook. Serves 4 Ingredients Method Long-grain rice • Put rice in a medium, heavy saucepan. Add water and add 240 g (8 oz), washed, soaked in cold water for 30 minutes and drained Water 500 ml (16 fl oz / 2 cups) Salt 1½ tsp Cooking oil 2 Tbsp Onions 2, medium, peeled and finely chopped Cooked ham 120 g (4 oz), finely chopped Baby peas 2 Tbsp Tomatoes 2, medium, blanched, peeled and quartered Prawns (shrimps) 240 g (8 oz), parboiled and shelled Squid tubes 180 g (6 oz), cut into rings and parboiled Light soy sauce 1 Tbsp or to taste Ground white pepper to taste Egg 1, lightly beaten 1 tsp salt.

60 g (2 oz) 2 Tbsp 1, large, peeled and finely chopped 1 clove, peeled and finely chopped 1, medium, seeded, pith removed and sliced 120 g (4 oz), wiped clean and chopped ½ tsp 1 tsp or to taste ½ tsp or to taste 360 g (12 oz), use Arborio or similar 360 g (12 oz), deveined 940 ml (1½ pints / 3¾ cups), boiling hot Parmesan cheese 60 g (2 oz / ½ cup), grated • Melt half the butter with oil in a large frying pan (skillet) over moderately high heat. When foam subsides, reduce heat to moderate. • Add onion, garlic and capsicum.

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60 Ways Rice. Great Recipe Ideas with a Classic Ingredient by MCIA

by Richard

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