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2 tablespoons extra virgin olive oil 
1 onion, cut into small dice 
2 celery ribs, cut into small dice 
1 carrot, peeled and cut into small dice 
1/2 teaspoon saffron 
1/2 cup dry white wine 
1 1/2 cups long-grain white rice 
2 1/4 cups chicken broth, or water 
1/2 cup frozen peas, thawed 
Salt and pepper to taste 
1 to 2 tablespoons butter (optional) 
1/2 cup dried currants 

Heat oil in a saucepan over medium-high heat, add onion and saute until translucent. Add celery and carrot, cook until softened. Combine saffron and wine in a saucepan. Place over low heat until wine begins to turn saffron yellow. Add rice to onion mixture, stir to coat with oil, pour in saffron-wine and stir until rice absorbs liquid. Add broth, peas and salt and pepper, stir. Increase heat to high and when stock boils, cover, reduce heat to low and simmer for 30 minutes. Fold in butter and currants. Serves 6 to 8