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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For Middle Eastern Dishes. Ingredients:
3 cups of basmati rice |
1 1/2 cups of halved cashews |
1 bunch of scallions |
2-3 cups of stock |
2 oz. of amoretto |
1 tsp. of turmeric |
a pinch of saffron |
1/4 lb of butter |
salt and white pepper |
Directions:
1. Cook the rice in 2 gallons of water to which the turmeric was added until it is 3/4 of the way done. Rinse it and let it drain completely.
2. Toast the cashews and chop the scallions small.
3. Heat 1/4 a lb. of butter in a shallow roundel then dump in the rice and Amoretto - Stir it well.
4. Put in the stock, cashews and the saffron and mix together. Cover and let it cook over a very low heat until the stock has been absorbed and the rice finished. The scallions should be added right at the very end. Season with salt and white pepper.
5. *Use any stock for whatever dish this is to accompany. If using a fish or shellfish stock do not use any Amoretto…insipid!
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