From Parade, 2004 October 24
1. Place the rice in a large saucepan. Add the broth and the saffron, bring to a boil. Stir, cover, reduce the heat and simmer until tender, about 10 minutes. Let rest, covered, for 5 minutes. Fluff with a fork.
2. Heat the olive oil in a skillet over low heat. Wilt the carrots for 8 minutes, adding the peas in the last 3 minutes. Add to the rice, season with salt and pepper, then fluff with a fork. Serve immediately.
Notes: Haven't tried it yet. I've been wanting to sprice up my rice a little, so maybe I'll try this. I'm skeptical of the cooking time here, though. 10 minutes? I think it usually takes longer than that. I might just go with water instead of the broth, to save some money. I don't think I've ever seen the process of cooking carrots described as wilting before. And, as usual, nonvegetarian options were eliminated.
All I know is what the words know, and dead things, and that
makes a handsome little sum, with a beginning and a middle and
an end, as in the well-built phrase and the long sonata of the dead.
-- Samuel Beckett
This page was last modified on 2011 December 20.