Saffron Rice With Currants And Snow Peas

• 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

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.

currants, rose wine, butter, long grain rice, chicken broth, saffron threads, basil, salt, fresh ground black pepper, snow peas

Taken from www.food.com/recipe/saffron-rice-with-currants-and-snow-peas-269746 (may not work)