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Recipe Name: Arroz De Sabato (sabbath Rice Pilav With Saffron) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Long grain white or brown
3 Tablespoon(s) Olive oil
1 Teaspoon(s) scant salt
4 Cup(s) Chicken stock or vegetable
stock up to 5
RFCJ Reposts (from >From: Lita
( Source: "The Sephardic Kitchen" by Rabbi Robert
Sternberg HarperCollins Publishers Servings: 6 - 8 Follow the
directions below for Plain Rice Pilav, adding 1 bay leaf and 1/4
teaspoon saffron threads dissolved in 1/4 cup boiling water to the
rice together with the stock. Cook as directed. The rice gets a
beautiful yellow color and a heady aroma from the saffron and bay
leaf. The bay leaf will be resting on top of the rice at the end of
cooking. Remove and discard it before serving. Serve as a side dish
with a meat, fish, or vegetarian entree. Plain Rice Pilav: Preheat
the oven to 350 degrees F. If using white rice, you will need 4 cups
stock. If using brown rice you will use 5 cups stock. If using white
rice, place the rice in a colander and rinse it in the sink in cold
water until the water runs clear. Allow the rice to drain and dry for
20 minutes. If using brown rice, skip this step. Over medium heat,
heat the olive oil in a casserole with a tight fitting lid. Saute the
rice in the oil until it starts to brown. Sprinkle the salt over the
rice and pour in the stock. Cover tightly and place in the oven. Bake
for 35-40 minutes (white rice) to 1 hour (brown rice). When the pilaf
is done, all of the liquid will have been absorbed. A lovely aroma
will fill the room when you open the lid of the pot. Serve immediately
as a side dish with a meat, fish or vegetarian entree. Posted to
JEWISH-FOOD digest V97 #316 by Jeff Freedman <> on
Dec 03, 1997

Nutrition (calculated from recipe ingredients)
Calories: 358
Calories From Fat: 358
Total Fat: 40.5g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

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