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Saffron Basmati and Wild Rice

11/2 cups brown basmati rice
21/2 teaspoons sea salt
1 teaspoon saffron threads
33/4 cups water
3/4 teaspoon white pepper
Wild Rice:
1/2 cup wild rice
3/4 teaspoon sea salt
1 bay leaf
21/2 cups water
1/4 teaspoon white pepper

Rinse basmati rice with water. Place in 4-quart saucepan with water, salt, pepper and saffron. (Crumble the saffron to impart a more even coloring and flavor.) Place uncovered on medium high flame and bring to boil. Stir and cover. Reduce heat to simmer. Cook 25 to 30 minutes. When done, mix rice slightly from bottom up. Cover with kitchen towel between the pan and lid and allow to sit for 15 minutes.

Wild Rice: Rinse wild rice and place in 11/2-quart saucepan. Add water, salt, pepper and bay leaf. Bring to boil, reduce to simmer and cover. Cook 45-60 minutes (rice will split when done).

Drain any water from rice.

Gently mix two rices together. Serves 8 to 10.

Curtis Katz

Thursday, March 18, 1999

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