Baked Saffron Rice

Patchwork Dragon's Note:

This is from a free magazine at the supermarket...

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 900 ml of hot vegetable stock , from a cube is fine
• 1 pinch saffron
• 1 tablespoon butter
• 1 onion , finely chopped
• 400 g long grain rice
• 1 orange, juice and zest of , grated

Directions:

1. Heat the oven to 190c/gas 5.
2. Add the saffron to the hot stock.
3. Heat the butter in a flameproof casserole.
4. Gently fry the onion for 5 minutes until softened and golden.
5. Add the rice and cook for a further minute until coated with butter and turning slightly transparent.
6. Add the stock and the orange zest and juice.
7. Bring to the boil, then cover with a close fitting lid.
8. Bake for 25-30 minutes until liquid is absorbed and grains are tender.

Reviews

[Boomette]

The only thing I changed was to use chicken stock. The rice had a great taste and the texture was perfect. I baked it 25 minutes in the oven at 375 F. Thanks Patchwork Dragon :) Made for PAC Fall 2011