See Also: Rice
Rice Ring Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3 tablespoons butter
1 onion, chopped
1 cup Italian Arborio rice
1/4 teaspoon crushed saffron
1 3/4 cups hot chicken stock
1/3 cup orange marmalade
2 very thinly sliced green onions
1 tablespoon garlic flavored olive oil
1/3 cup freshly grated Parmigiano-Reggiano cheese
1-2 cups cooked vegetables such as sweet peas for the center
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.
