1. Melt butter, margarine or olive oil in a large skillet over medium-heigh heat; add garlic and saute for 30 seconds to 1 minute. 2. Remove garlic from skillet. 3. Discard. 4. Now, add onion, and saute 5 minutes. 5. Add saffron, and saute 1 minute. 6. Add rice, and cook, stirring constantly, 2 minutes. 7. Reduce heat to medium; add vermouth and 2 cups chicken broth. 8. Cook, stirring constantly, until liquid is absorbed. 9. Repeat procedure with remaining broth, 1/2 cup at a time. 10. Cooking time is 30-45 minutes. 11. Remove from heat, stir in cheese and pistachios. ---------------------------------------------------------------------------
Nutrition
Ingredients
