Saffron Rice With Currants and Snow Peas

This flavorful rice dish goes well with any poultry, especially game hens.

• Ready In: 45 mins
• Serves: 6-8

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

Directions

1. Soak currants in wine until needed.
2. In a heavy medium saucepan, melt butter and stir in rice; cook over medium low heat, stirring, for 2 to 3 minutes.
3. 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.
4. Steam or stir fry snow peas and place around edge or at ends of platter. Makes 6 to 8 servings.
5. Canadian Living the Merry Christmas Cookbook Special.