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Rice Pilaf with Leeks and Saffron

 

Rice Pilaf with Leeks and Saffron

Leek rice is one of the great vegetable rice main courses in the Greek kitchen.
Course: Side Dish
Cuisine: Greece
Keyword: rice
Servings: 4

Ingredients

  • 5 cup vegetable stock
  • 6 tbsp extra-virgin olive oil
  • 2 large leeks finely chopped
  • 1 small fennel bulb finely chopped
  • 1 garlic clove finely chopped
  • 1 cup Greek "glasé" or Greek Carolina rice
  • 1 cup dry white wine
  • freshly ground black pepper
  • salt
  • 15 Kozani red saffron threads
  • 3 lb grated Kasseri or other mild Greek or Mediterranean sheep's milk cheese

Instructions

  • Heat the stock in a pot and keep it aside, simmering.
  • In a large, deep skillet heat half the oil and sauté the leeks, fennel bulb, and garlic.
  • Add the rice and stir for 1 to 2 minutes. Lower the heat. Pour in half the wine and as soon as it steams off, add the remaining wine. When that is absorbed, add half a cup hot broth.
  • Continue to stir until all the liquid is absorbed.
  • Repeat the procedure until the rice is tender but al dente, using up most of the hot broth.
  • Season to taste with salt and pepper.
  • About 5 to 6 minutes before removing the rice, mix the saffron with one tablespoon of hot broth and add it to the risotto.
  • Stir to distribute evenly. When the rice is ready, remove and stir in the grated Kasseri. Serve hot.

Photo credit and inspiration: dianekochilas.com

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Best Dish Recipes from the Balkans | Rice Pilaf with Leeks and Saffron - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Rice Pilaf with Leeks and Saffron

 

Rice Pilaf with Leeks and Saffron

Leek rice is one of the great vegetable rice main courses in the Greek kitchen.
Course: Side Dish
Cuisine: Greece
Keyword: rice
Servings: 4

Ingredients

  • 5 cup vegetable stock
  • 6 tbsp extra-virgin olive oil
  • 2 large leeks finely chopped
  • 1 small fennel bulb finely chopped
  • 1 garlic clove finely chopped
  • 1 cup Greek "glasé" or Greek Carolina rice
  • 1 cup dry white wine
  • freshly ground black pepper
  • salt
  • 15 Kozani red saffron threads
  • 3 lb grated Kasseri or other mild Greek or Mediterranean sheep's milk cheese

Instructions

  • Heat the stock in a pot and keep it aside, simmering.
  • In a large, deep skillet heat half the oil and sauté the leeks, fennel bulb, and garlic.
  • Add the rice and stir for 1 to 2 minutes. Lower the heat. Pour in half the wine and as soon as it steams off, add the remaining wine. When that is absorbed, add half a cup hot broth.
  • Continue to stir until all the liquid is absorbed.
  • Repeat the procedure until the rice is tender but al dente, using up most of the hot broth.
  • Season to taste with salt and pepper.
  • About 5 to 6 minutes before removing the rice, mix the saffron with one tablespoon of hot broth and add it to the risotto.
  • Stir to distribute evenly. When the rice is ready, remove and stir in the grated Kasseri. Serve hot.

Photo credit and inspiration: dianekochilas.com

Written by

Related Post

Kapama
Kapama
The Kapama is a winter dish, which many years ago Banskalee had prepared for big

Leave a Reply