Rice for Etoufee

By jkenb

Ingredients

• 2 tablespoon butter
• 1/4 ¼ cup onion, chopped
• 1/4 ¼ cup celery, chopped
• 1/4 ¼ cup bell pepper, chopped
• 1 3/4 1 ¾ cup converted rice
• 1 quart vegetable stock
• 1 2/3 teaspoon saffron

Preparation

Step 1

Melt butter. Saute onion, celery and bell pepper. Bring vegeta ble stock to a boil and add rice, sauted vegetables and saffron. Reduce to a simmer, cover and cook until done, about 20 to 25 minutes.