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| What You Need: |
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4 tablespoons olive oil
Chopped parsley
¼ pound rice
A pinch of saffron
½ - ¾ pound cooked veal or chicken, cut up small
Salt and pepper
½ pint stock
3 peeled tomatoes
Cooked peas
1 onion, chopped
Sliced cooked mushrooms
A clove of garlic
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| How To Cook: |
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1. Heat the oil and stir in the rice, the meat and the sliced tomatoes.
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2. Add the onion, garlic, parsley, saffron, salt and pepper and cook, stirring, for about 15 minutes, and then add the stock.
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3. Cover the casserole closely and cook, gently in a moderate oven (350°F) for 30 - 40 minutes, until the rice has absorbed the stock.
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4. Add the cooked peas and mushrooms (or other suitable cooked vegetables) shortly before serving.
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