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RECETTES
-F14-
RIZ ÉPICÉ AU SAFRAN, À L’ESPAGNOLE
Un mets végétarien relevé, nourrissant et appétissant.
22 mL d’huile d’olive 1 piment jalapeño, épépi et hac fin
1 petit oignon rouge d’Espagne 5 mL d’origan frais, hac
2 gousses d’ail 1 petite courge d’é jaune, coue en dés
5 mL de thym frais 1 boîte de 350 mL de tomates oblongues,
1 poivron rouge préparé, épépiné et haché égoute et tomates haces
315 mL de bouillon de poulet 270 mL de riz arborio petits grains)
90 mL de petits pois conges 1 mL de safran dissout dans 15 mL de lait
Sel et poivre
1.
Faites sauter l’oignon ainsi que le piment jalapeño dans l’huile d’olive
pour les ramollir, soit environ 10 minutes, le cuit-riz étant glé au
mode de cuisson «COO.
2.
En remuant, ajoutez l’ail, les aromates, la courge jaune, le poivron
rouge et les tomates; mettez le COUVERCLE et faites cuire 10 minutes.
Ajoutez alors le riz, le bouillon et le lait safrané. langez bien tous les
ingrédients.
3.
Placez le COUVERCLE sur le cuit-riz et faites cuire jusqu’à la fin du
cycle. Incorporez alors les petits pois, le sel et le poivre au goût, en
laissant le cuit-riz au mode GARDE-AU-CHAUD jusqu’à ce que les petits
pois soient bien chauds.
32


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