Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Mediterranean

    Yellow Rice

  1. picture of Yellow Rice Mediterranean

    2. Yellow rice is how we know it. Originally this was all about hiding vegetables in a dish, making them all yellow and ensuring the rice was coloured to hide them. But it's now Roans favourite dish, a bit of a cross between paella and risotto. 
    Yellow Rice
Two onions
Two yellow peppers
Tin of sweetcorn
Chorizo
Chicken stock
Olive Oil
Saffron
Arborio risotto rice
Seasoning
One Lemon
Bunch of Parsley
Teaspoon of bouillon powder
Two chicken breasts
    Place the chicken breast in boiling water, simmer for a couple minutes and leave to cool
    Grind the saffron in the mortar and pestle and add boiling water to release the flavour
    Finely chop the onion, the chorizo and the yellow peppers then fry in olive oil. Once the onions are soft, add in the risotto rice and cook for a few minutes, then add the saffron in the water as well as the boullion powder. Gently cook until the rice is turned yellow and the liquid has reduced. Add half the parsley. Gradually add the chicken stock until the rice is fully cooked, if necessary add additional water. Chop up the chicken and add that together with the sweetcorn, then stir in the last of the parsley. Squeeze lemon juice over the rice to taste.
    The picture is Roans first attempt at making this, without parsley as we didn't have any