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- 1 T. pomace olive oil
- 454g. Arborio rice
- about 35 saffron threads
- 1-2 heaping T. smoked paprika(your taste buds will dictate this)
- 1/4 cup diced onion
- 1/8 cup diced mixed pepper
- 1/8 cup diced, deseeded fresh tomato
- 1T. chopped garlic
- s&p
- approx. 1 litres chicken(or veg stock)
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- saute’ veg. until onions translucent
- add paprika, saffron and arborio
- stir until rice coated and warm
- add chicken(veg stock) when ½ cooked add s&p
- For jambalaya cook until al dente(just a little crunch)
- chill by spreading on baking sheet.
- For rice cakes or finished dish cook until soft.Hint: using veg stock will make a great veggie burger between 2 grilled Portobello mushrooms
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