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    You are in: Home / Recipes / Christiana Campbell's Tavern Saffron Rice Pilaf Recipe
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    Christiana Campbell's Tavern Saffron Rice Pilaf

    Christiana Campbell's Tavern Saffron Rice Pilaf. Photo by NELady

    1/1 Photo of Christiana Campbell's Tavern Saffron Rice Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    NELady's Note:

    From The Colonial Williamsburg Tavern Cookbook, c. 2001. I add a tablespoon or two of minced onion when I add the rice. Also, I use about half the salt listed in the ingredients.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      In a colander under cold-running water, rinse the rice and transfer to a medium heavy saucepan with a tight-fitting lid. Pour in 2-1/2 cups cold water and bring to a boil over high heat. Reduce the heat to medium low, cover, and cook for 20 minutes. Remove the lid, fluff the rice with a fork, and add the butter, 1 teaspoon salt, and the saffron. Cover and let sit for 5 minutes. Season with more salt (if needed) and freshly ground black pepper before serving.

    Ratings & Reviews:

    • on June 24, 2009


      Wonderful flavor, wonderfully simple to do. Yes, saffron is the world's most expensive (and rare) spice, but the color and flavor it adds to the dish is superb. Next, time, I'll have to follow directions more carefully and really crush the saffron threads into a powder ... my fault, not the NELady's ... Photos will be posted to Cooking Photos Forum, link will be edited into this review. Made with Almond-Crusted Catalan Chicken, both wonderful dishes. Both dishes were submitted for ZWT5, made for Groovy GastroGnomes.

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    Nutritional Facts for Christiana Campbell's Tavern Saffron Rice Pilaf

    Serving Size: 1 (135 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 219.9
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 3.7 g
    Cholesterol 15.2 mg
    Sodium 587.5 mg
    Total Carbohydrate 37.0 g
    Dietary Fiber 0.6 g
    Sugars 0.0 g
    Protein 3.3 g

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