Paella-Style Rice
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 tablespoons Olive oil
1 Garlic clove minced
1 1/2 cups Short-grain rice
1/2 teaspoon Saffron dissolved in
2 tablespoons White wine
2 1/2 cups Good broth like chicken or fish stock
or a combination of both
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Heat the olive oil in a saucepan. Add the garlic and saute a few seconds. Add the rice and saute a minute, then add the saffron and wine and broth. Bring to a boil, cut back to a simmer and cook for 15 minutes, over very low heat, or until almost tender. Season to taste with salt and pepper; keep off heat, covered, until rice kernels are cooked through. 2 This recipe yields 4 to 6 servings.