Finely chop some onion, ginger and garlic. Saute in a small amount of olive oil in a heavy casserole. Add a few cloves, some cardamon seeds from freshly crushed cardamon pods and a cup of rice. Saute for 2 more minutes and stir.
Add some fresh ground pepper, a pinch of salt and a pinch of paprika.
Put a generous pinch saffron in a cup and pour on boiling water. Let stand for a few minutes, then add water to fill the cup. Pour into the casserole.
Fill a cup with a mixture of chicken stock and white wine and add to the casserole. Stir.
Simmer with the lid off the casserole until the rice is cooked.
Tech Notes:
Amazon sells saffron threads, cloves and cardamon pods.
Not a rice fan? Use Orzo instead. Orzo is pasta.
Content written and posted by Ken Abbott abbottsystems@gmail.com