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30 Recipes Collection

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Number21

Saffron Rice

What you Need

Pounder (Meat)
Cutting Board and Carving Knife
Saucepan with Lid
Cooking Spoon

⅛ teaspoon saffron powder (~10 strands, ground)

3 tablespoons water

2 tablespoons olive oil

1 medium onion, diced

1 tablespoon fresh parsley, chopped fine

1 clove garlic, minced

1 bay leaf, crumbled

1 tablespoon lime juice

½ teaspoon salt

1 cup long grain rice

1¾ cups (14 oz) chicken broth

What to do

What to Do

Grind saffron strands to a fine powder (if not purchased powdered); mix with 3 tablespoons water; set aside (this is called “blooming”).
Place oil, garlic and onion in a medium saucepan over medium-high heat; stir continously until the onion softens; ~ 2 minutes
Add rice and saffron liquid to saucepan; mix well.
Stir in broth, bay leaf, and lime zest; bring to a bubbly boil.
Reduce heat to low; cover and simmer ~20 minutes.
1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 4; Amount per serving: Calories 385; Total fat 18.12g 28%; Saturated fat 5g 25%; Cholesterol 100mg 33%; Sodium 664mg 28%; Carbohydrates 14g 5%; Fiber 2.2g 16%; Sugars 5g 10%; Protein 35g 70%; Based on DV of 2000 calories per day
Variations Seasoned rice is a simple way to pair rice to your entrées. Any combination of herbs, spices and broth can be added to rice to enhance its flavor and echo flavors in your entrée.
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