YIELD Makes 10 to 12 servings
Welcome the freshness of spring with this bouquet-topped savory rice mold.
INGREDIENTS
2 tablespoons butter or margarine 1/2 cup chopped onion 2 cups uncooked long-grain white rice 4 cups chicken broth 1 tablespoon dried parsley flakes 2 teaspoons dried basil 1 teaspoon dried oregano leaves 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1/2 teaspoon black pepper 5 or 6 green onion tops, blanched* 1 large carrot, peeled, diagonally sliced and blanched* 1 large radish, thinly sliced 1/2 cup (2 ounces) grated Parmesan cheese *To blanch green onion tops and carrots, fill medium saucepan with water. Bring to a boil. Add carrots; cook 2 minutes. Add green onions; cook 1 to 2 minutes longer. Drain. Add immediately to bowl of ice water to stop cooking process. Set aside.PREPARATION:
- Melt butter in large saucepan. Add onion; cook and stir until tender. Stir in rice, broth, parsley, basil, oregano, turmeric, salt and pepper. Bring to a boil. Reduce heat to medium-low. Cover; simmer 20 to 25 minutes or until rice is tender.
- Meanwhile, spray 6-cup souffle dish or round casserole dish with nonstick cooking spray. Using sharp knife or scissors, cut green onion tops into leaf and stem shapes; cut carrot and radish slices into flower shapes. Set aside.
- When rice is cooked, remove saucepan from heat; stir in cheese. Spoon into prepared dish; press down firmly to compact rice mixture. Let stand 10 minutes.
- Invert dish onto serving platter; gently shake to loosen rice, if necessary. Remove dish. Decorate with green onion tops and carrot and radish slices as shown in photo. Garnish, if desired. Serve warm.