Difference between revisions of "Yellow Rice"
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== Description == | == Description == | ||
Makes 6 servings. | Makes 6 servings. | ||
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* 1 pound peeled and de-veined [[shrimp]] | * 1 pound peeled and de-veined [[shrimp]] | ||
| − | == | + | == Procedures == |
# Combine [[rice]], [[butter]], [[salt]], [[onion powder]], [[saffron]] and broth in heavy 3-quart saucepan with tight-fitting lid. | # Combine [[rice]], [[butter]], [[salt]], [[onion powder]], [[saffron]] and broth in heavy 3-quart saucepan with tight-fitting lid. | ||
# Bring to a boil; stir once or twice. Lower heat to simmer. | # Bring to a boil; stir once or twice. Lower heat to simmer. | ||
# Cover pan and cook 15 minutes or until [[rice]] is tender and liquid is absorbed. | # Cover pan and cook 15 minutes or until [[rice]] is tender and liquid is absorbed. | ||
| − | [[Category:American Recipes]] | + | [[Category:American cuisine]] |
| + | [[Category:Rice Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
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[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
Latest revision as of 18:03, 26 June 2012
Description
Makes 6 servings.
Ingredients
- 1 cup uncooked rice
- 1 tablespoon butter or margarine
- 1 teaspoon salt
- ½ teaspoon onion powder
- pinch saffron (or turmeric)
- 2 cups chicken broth
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- ¼ teaspoon ground black pepper
- 1 pound peeled and de-veined shrimp
