Gloria wrote:

> This was a recipe submitted by one of the various ethnic cooks Yankee
> Magazine spotlighted every month, some 30+ years ago. You can vary the
> amounts of most of the ingredients without spoiling the results.
>
> "Perfect" Rice, Yankee Magazine
>
> 1 c. long grain rice
> 4 oz. butter
> 1 1/2 c. chicken stock
> a few threads saffron (or 1/2 tsp. turmeric)
> 1/2 tsp. paprika
> 1/4 tsp. cumin
> dash of soy sauce
> 8 oz. sliced fresh mushrooms
> 2 Tbsp. olive oil
> 1/4 tsp garlic or dash of garlic powder
> black pepper
> 1/4 cup dry sherry or Madeira wine
> 3-4 Tbsp. sour cream
>
> Melt half the butter, saute rice 3-5 minutes or until light brown.
> Bring broth to a simmer, add saffron, paprika, cumin, soy sauce. Add
> rice, simmer 25-30 minutes or till tender.
>
> Saute mushrooms in remaining butter and oil. Add garlic, pepper and
> wine. Gently mix browned mushrooms and sour cream into cooked rice just
> before serving. Sprinkle with chopped Italian parsley if desired.
> Serve hot.

I bet that would be good with a simply grilled steak or chicken. I'm not
sure I'd try to pair it with a more-complex dish... hmmm.... MAYBE with
bulgogi.

Bob