Saffron Rice Mold (Mold riz au safran)

Assemble these supplies:

• 1 bunch scallions
• 2 cups chicken stock1/2 to 1 teaspoon loosely packed saffron threads
• 1 tablespoon vegetable oil 1 cup long-grain rice
• Salt and freshly ground pepper
• 1 tablespoon chopped parsley (optional)

Steps in preparation:

1. Wash scallion's and pat dry with paper towels. Trim scallions and dice enough to measure 1/2 cup.
2. In small saucepan, bring chicken stock to a boil over medium-high heat.
3. With mortar and pestle, pulverize saffron threads.
4. In medium-size sauté pan, heat oil over medium-high heat. Add scallions and sauté 1 minute. Add rice and saffron, and sauté, stirring, 1 minute.
5. Add boiling stock to rice mixture and add salt and pepper to taste. Return to a boil over medium-high heat, then reduce to a simmer. Cover and cook 18 minutes.
6. Turn off heat. Let sit 10 minutes.
7. Lightly butter four 1/2-cup ramekins or custard cups.
8. Pack rice into ramekins, and then invert and unmold onto plates. Garnish with parsley, if desired.

 WHAT TO DRINK
A good-quality white Burgundy, such as a Meursault, or a fine California Chardonnay, is right for this trout classic.