| Yield 1X: | 172.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion, dairy, nuts | ||
| Portions: | 28.7 | ||||
| Shelf life: | 4 days | ||||
| Date: | 11.29.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Whole butter | 1.50 | 3.00 | ||
| Garlic, minced | 1.00 | 2.00 | ||
| Onion, small dice | 12.00 | 1 | 8.00 | |
| Converted rice | 3 | 4.00 | 6 | 8.00 |
| Chicken broth | 5 | 8.00 | 11 | |
| Saffron – pinch, steeped in hot water 30 seconds | 1.00 | 2.00 | ||
| Currants | 8.00 | 1 | ||
| Salt and pepper mix | 0.50 | 1.00 | ||
| Almonds – toasted in the oven | 8.00 | 1 |
Carefully measure and prepare all ingredients. Combine the butter, garlic, and onion, in a suitable pot over high heat, and cook until the onions soften but do not color. Add the rice,
and stir until the grains are coated with the butter. Add the broth and saffron water, the currants, and the salt and pepper.
Bring to a boil, stirring occasionally, then cover and reduce the heat to very low. Allow to cook for 30 minutes. Remove from the heat, and allow to steam for 10 minutes. Turn out onto a sheetpan, and stir to cool. Stir the toasted almonds in. Allow to cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.