Jewish - Sabbath Rice
Source of Recipe
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A Jewish Hanukkah rice recipe.
Sabbath Rice
5 - 6 c. chicken or beef broth,
or part water and part broth
2 tbsp. olive oil or rendered chicken fat
2 cloves garlic, minced
3 tbsp. chopped fresh flat-leaf parsley
1 1/2 c. rice
1/4 tsp. chopped saffron threads,
infused in 2 tbsp. hot broth
3/4 c. grapes or golden raisins, optional
plumped in white wine for 30 min.
salt + ground black pepper to taste
Pour the broth into a saucepan and bring to a simmer;
adjust the heat to maintain a gentle simmer.
Warm the olive oil in a large deep saute pan over medium
heat. Add the garlic and parsley and saute for a few minutes
until softened. Add the rice and stir until opaque, about 3
minutes. Add a ladleful (about 1 c.) of the simmering broth
and stir for 3 to 4 minutes until the liquid is absorbed.
Reduce the heat and continue to add broth a ladleful at a time,
waiting until each addition is absorbed before adding the next,
until the rice is al dente in the center and creamy on the outside,
18 to 20 minutes in all.
Add the saffron and its broth about halfway through, and add
the grapes/raisins during the last addition of broth, if using.
Season with salt and pepper.
Remove from the heat and transfer to a warmed serving dish.
Serve immediately.
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