Yellow rice with horseradish

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 1 leg of veal or beef soup meat without bones
• 1 onion(s)
• 2 bay leaves
• 6 grains of allspice
• 1 clove(s) garlic
• 1 tbsp salt
• 1.6 liters of water
• 300 g rice
• 1 ½ liters of broth
• 1 tbsp butter
• 0.1 g saffron powder
• 50 g horseradish
• 1 stale roll
• 1 tbsp butter
• 100 ml broth

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

traditional wedding meal from the Schwalm, according to my grandmother’s recipe

Simmer the broth ingredients for about 2 hours to make a strong broth. This can also be prepared a day in advance. Strain the broth. Chop the meat into small pieces. Place the rice in a large pot and pour in the broth until the rice is covered. Bring to a boil, adding more broth continuously until the rice is cooked, stirring frequently to prevent it from burning. When the rice is cooked, dissolve the saffron in a little broth and add to the rice. Melt the teaspoon of butter, let it brown, and stir it into the rice. Stir the meat into the rice and let it warm through. You can, of course, also heat it separately and eat it with the rice. In the meantime, soak the bread roll in water. Melt the teaspoon of butter in a small pot and sauté the horseradish in it. If that’s too spicy for you, add 1 tablespoon of creamed horseradish. Add the squeezed-out bread roll and sauté briefly, then add the broth and simmer slightly. Season to taste with a little salt. Horseradish is traditionally eaten with rice.