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Categories:
olive oil rice boneless veal tomatoes garlic onion saffron parsley salt pepper chicken stock frozen peas mushroom
Viewed: 54 - Published at: 6 years agoIngredients
- 4 1/2 tablespoons olive oil
- 1/4 lb uncooked rice
- 3/4 lb boneless veal or 3/4 lb boneless chicken, cut into small pieces
- 3 tomatoes, peeled
- 1 garlic clove
- 1 onion, chopped
- 1 pinch saffron
- parsley, to taste
- salt, to taste
- pepper, to taste
- 1 cup chicken stock
- 10 ounces frozen peas, cooked
- 1/4 lb mushroom, sliced
Method
- In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.
- Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.
- Serve hot.
