Kasha rice pilaf

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
1 cup Buckwheat groats
1 cup Long grain rice
4½ cup Beef broth
Salt and pepper
½ teaspoon Powdered saffron, or to taste
2 tablespoons Melted butter
¼ cup Fresh lemon juice
1 each In a deep saucepan, over medium heat, melt the 3 tbls. of butter.

Directions

Add the buckwheat groats and rice and cook for 2 minutes, stirring until they are well coated with the butter. 2. Pour in the broth, bring to a boil, and stir with a wooden fork. Lower the heat, cover, and simmer for 20 minutes, or until the grains are tender and the liquid has been absorbed. Taste for seasoning, adding salt and pepper if needed. The broth may have supplied enough. 3. With a metal fork, stir in the saffron, melted butter and lemon juice, tossing to fluff.

4. Cover, place over high heat for 1 minute. Remove from the heat and let sit, covered, for 5 minutes before serving. Serves 6 From the book "Rice, A Cookbook" by Maria Luisa Scott & Jack Denton Scott AR/93 Submitted By SHARON STEVENS On 10-05-95

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