Basque Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
12: Green onions with tops --,
Thinly sliced,
1 tsp: Whole saffron, scant
2 cup: Converted rice,
1 1/2 tsp: Salt,
4 cup: Chicken stock,
1 lbs: Medium size raw shrimp --,
Shelled/deveined,
1/4 lbs: Hard sausage, (salami,
Pepperoni or other), in
Julienne strips,
1/2 lbs: Prosciutto, thinly sliced
1: Green bell pepper --,
Cored/julienned,
1: Red bell pepper --,
Cored/julienned,
1/2 cup: Chopped parsley,
Salt, to taste
3/4 tsp: Fresh ground black pepper,
Directions:
Heat oil in a heavy pot. Add green onions and saute over Medium heat,
stirring, for 5 minutes or until wilted. Add saffron and cook for 2
minutes longer. Add the rice and stir, coating grans well with oil.
Season with 1 1/2 teaspoons salt, pour in chicken stock and stir.
bring to a simmer, cove and cook over Low heat for 20 minutes, or
until rice is just done and all liquid has been absorbed. Fluff with
a fork and let cool somewhat. Meanwhile, bring 2 quarts water to a
boil, then add shrimp. Immediately remove from heat, cover and let
stand for 2 minutes. Drain shrimp and reserve. Transfer cooked rice
to a large bowl. Add shrimp, sausage and prosciutto, red and green
peppers, parsley, salt to taste and black pepper. Toss well. Arrange
on a large platter and serve at room temperature.
Recipe By : Silver Palate Cookbook, Rosso & Lukins, 79, p. 217
From:
Source from luhu.jp
stirring, for 5 minutes or until wilted. Add saffron and cook for 2
minutes longer. Add the rice and stir, coating grans well with oil.
Season with 1 1/2 teaspoons salt, pour in chicken stock and stir.
bring to a simmer, cove and cook over Low heat for 20 minutes, or
until rice is just done and all liquid has been absorbed. Fluff with
a fork and let cool somewhat. Meanwhile, bring 2 quarts water to a
boil, then add shrimp. Immediately remove from heat, cover and let
stand for 2 minutes. Drain shrimp and reserve. Transfer cooked rice
to a large bowl. Add shrimp, sausage and prosciutto, red and green
peppers, parsley, salt to taste and black pepper. Toss well. Arrange
on a large platter and serve at room temperature.
Recipe By : Silver Palate Cookbook, Rosso & Lukins, 79, p. 217
From:
Source from luhu.jp