From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
See Also: Rice
Rice Ring Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3 tablespoons butter
In a 3 quart casserole with a lid, combine butter and onion. Cover and microwave on high for 2 minutes. Add rice and saffron, stir to coat. Add stock. Cover. Microwave on high for 5 minutes. Stir. Cover and microwave on half power for 6-8 minutes, until rice swells, absorbs most of the liquid, yet remains firm to the bite. Stir in remaining ingredients. Lightly oil a ring mold or bowl. Gently pack the mixture into it, cover, and microwave on high for 3 minutes. Pack down with the back of a cup or bowl, and then invert onto serving platter. Serve with your choice of cooked vegetables or tuna salad.
Recipe created 1994-10-29.