| |
 |
| |
For the rice
3 cupfuls long-grain rice
1 gr. saffron
salt
1 coffee-cupful olive oil
for the sauce
350 gr. onions, sliced in rounds
1 coffee-cupful olive oil
1 soup-spoonful vinegar
1 dessertspoonful rosemary leaves
1 teaspoonful coriander
1 tumbler red wine
|
| |
 |
|
Boil the rice in plenty of salted water. Add the saffron. Cook the rice until al dente, drain and mix with olive oil.
|
|
Now for the sauce. Sauté the onion rings until glazed. Add the vinegar, salt, rosemary and coriander. Mix well. Add the wine and simmer over a low heat until the sauce has thickened.
|
|
Put the rice in a ring-mould. Turn upside down and remove the mould, then pour the sauce over the ring.
|
|
Look for a light red wine such as Alexandrios ligoor Cambello Skoura.
|
| |
|
|
|
| |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
|
|
|
