Yellow Broth Recipes

BASIC YELLOW RICE

Steps:

• Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
• Remove from heat. Discard bay leaves. Transfer to a bowl.

YELLOW BROTH

Steps:

• Melt the butter in a large stock pot.
• Add the onion, celery and carrot and stir to coat with the melted butter.
• Cook for about 2 minutes until the onion is beginning to soften.
• Stir in the flour and cook gently for 1 minute more, stirring constantly.
• Pour in the chicken stock, bring to a boil, and cover.
• Reduce the heat and simmer for 30 minutes until the vegetables are tender.
• Stir in the oatmeal and chopped spinach and cook for 15 minutes, stirring occasionally.
• Stir in the cream and season well with salt and pepper.
• Serve hot, garnished with chopped fresh parsley.

A BASIC CURRY BROTH

Steps:

• Using a food processor, chop all vegetables into small pieces.
• Melt butter in a large stockpot.
• Add curry powder, stir to combine.
• Add chopped veggies to stock pot, stirring to coat.
• Cook for 30 min, stirring often to prevent burning or sticking.
• Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
• Strain the broth through a sieve set over a large heatproof bowl.
• Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
• Discard the veggies.
• The broth may be refrigerated for up to a week, or frozen for up to a month.