Saturday, April 22, 2006


Azafran Wild Rice

1 cup wild rice blend
2 cups water
1 teaspoon salt
1 1/2 tablespoons lemon juice
1/4 teaspoon azafran
1 cup dried cranberries (optional)

Cook: 30 minutes
1. In a medium-size saucepan, bring the water to a boil with the salt. Stir in the rice, cover, lower heat and simmer for about 20 minutes, or until the rice is tender and all of the water is absorbed.
2. While the rice is cooking, dissolve the saffron carefully in the lemon juice.
3. When the rice is ready, toss it lightly with the saffron mixture. (If you wish to add the cranberries, boil them with the rice or steam them separately in order to make them tender and plump.)

Contributor: Burning Tree Restaurant

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