Tumbleweed rice

Tumbleweed rice

Ingredients:
Olive oil of 3 tablespoons.
Rice of 2 St.
Carrots of 0,5 St.
Celery of stem 0,5 St.
Onions of red 0,5 St.
Garlic of 1 h. l.
Water of 3,5 St.
Lemon juice of 2 tablespoons.
Saffron of 0,3 h. l.
Bay leaf of 2 pieces.
Cilantro of 0,3 St.

Warm 2 tablespoons of oil on average fire. Add rice and cook within 3-4 minutes, stirring slowly until grains become opaque. Add small cut carrots, celery, onions and the remained oil. Fry 3-4 more minutes
Vsypte also fry the crushed garlic within 1 more minute. Add water, lemon juice, saffron and bay leaf and bring to the boil. Reduce fire to minimum and cover. Prepare 20 more minutes. Ready rice will be rassypchchaty and fragrant.
Before giving mix rice since vegetables can settle on bottom. Clean laurel leaves, ukrastya the cut cilantro and sraz to upodavayta.

(The adapted recipe of culinary school Flavors Of The Southwest in Santa Fe)

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