Recipe Courtesy of Curtis Aikens
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In a large saucepan, saute the snow peas, mushrooms, tofu and saffron in the oil for 5 minutes. Add the rice and stir until it is well coated with the oil. Add the stock, stirring well, cover, and simmer for 15 to 20 minutes, or until the rice is cooked
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By ehoulis_5472518
columbus, OH
on June 19, 2006
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I attempted this recipe but slightly altered the vegetables (we added mushrooms, frozen peas, diced onion, and a little garlic, as well as a handful of shirmp and used store-bought yellow Goya rice. All the liquid was absorbed within 5 minutes, leaving the rice to scorch, but it was still mostly undercooked. We added the remainder of the can of stock and it was only slightly better. I would definitely advise at least doubling the amount of liquid added in the beginning.
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