Preparation:
In large heavy saucepan, heat lard. Add scallion and pepper.
Cook until browned. Add rice and cook, stirring constantly, until rice is well coated with fat.
Add salt, saffron, consommé, and water. Bring to boil.
Cover and simmer for 15 minutes, or until rice has absorbed all liquid. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
