THE SAFFRON ONION-GRAINS

(Our Play on Arroz de Cebola / Onion Rice)

THE SAFFRON ONION-GRAINS

Ingredients: 300g Long-grain rice, 2 White onions (pureed), 50g Butter, 1 tsp Saffron, 1 tsp White pepper, 600ml Chicken stock...

Ingredients

  • 300g Long-grain rice
  • 2 White onions (pureed)
  • 50g Butter
  • 1 tsp Saffron
  • 1 tsp White pepper
  • 600ml Chicken stock

Cooking Method

  1. The Architect Fry onion puree in butter for 10 minutes until it turns into a sweet golden jam.
  2. The Bloom Add saffron and pepper with a tiny 20ml splash of stock; the heat will release the golden oils.
  3. The Scorch Add rice; toast for 1 minute until stained yellow.
  4. The Swell Add remaining stock; cover and simmer for 12 minutes until absorbed.
  5. The Final Flourish Finish with a hit of raw fresh chives and a squeeze of lime.

Cuisine: Portuguese

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