Saffron Rice With Currants And Snow Peas - cooking recipe

Ingredients

1/2 cup currants
1/4 cup rose wine or 2 tablespoons medium sweet sherry
1/4 cup butter
2 cups converted long grain rice (Uncle Bens)
4 cups chicken broth
1 pinch of crumbled saffron threads or 1/2 teaspoon turmeric
1 teaspoon dried basil
1 teaspoon salt
fresh ground black pepper
1 lb snow peas

Preparation

Soak currants in wine until needed.
In a heavy medium saucepan, melt butter and stir in rice; cook over medium low heat, stirring, for 2 to 3 minutes.
Bring broth to a boil with saffron. Pour over rice; stir in basil, salt and pepper to taste. Simmer, covered, until all liquid is absorbed, about 20 minutes. Stir in currants and wine. Spread on a large platter and arrange quail on top.
Steam or stir fry snow peas and place around edge or at ends of platter. Makes 6 to 8 servings.
Canadian Living the Merry Christmas Cookbook Special.