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This was fantastic! I made this using fresh onion and a minced garlic sauteed in the butter first then adding the rice. I also had part of a tomato that I diced up and added to the rice at the end. Served this with Jamie Oliver's Broccoli Salad#468517 and Lime Salmon Fillets#256059 and asparagus....we had a wonderful dinner and I will definately make this again. Another winner for my Favorites of 2012. Thank you for posting the recipe.
I really liked this rice! I used plain long grain white rice, homemade chicken stock, Penzey's onion flakes (since that was where the recipe came from) and a healthy pinch of saffron threads, which I let sit in the heated chicken stock for a few minutes before tossing the whole mess into my rice cooker. It came out beautifully- the rice grains were tender and separate, the saffron flavor really came through. The only possible change I would make is to add some garlic, in imitation of a local restaurant that I love where EVERYTHING is heavily garlicked. Made for ZWT6.
This was so flavorful and went perfectly with Tarragon Chicken!!! Thank you!
I served this a sidedish and came out delicious.<br/>Even for people in a hurry this could be a good way to prepare rice as the dried onion makes it easier, faster and special.<br/>I have a double a pot with double walls and cover whitch I use as ricecooker; after bringing it to simmer (low simmering) I could let it sit and after the required time it was done.<br/>Perfect and delicious!
Thanks for sharing this lovely recipe Paula. The rice had a wonderful texture and tasted fabulous. We really enjoyed this quick and easy to make dish. I garnished the rice with some additional saffron threads. It was a great side served with your Honey Ginger Carrots and baked chicken.
This is the best tasting rice dish, the chicken stock and onion flakes add a great depth of flavor to a already great tasting Basmati rice. I served this topped with Shrimp Addie. Thanks for posting, this will go into my Best of 2012 cookbook.
Nimeshiba sana. (I am full.) Kwaheri! (Goodbye!) See? As a result of my ZWT7 travels, I am, essentially, bilingual!
I loved how easy this was to make! I made just as directed, including the butter, as I had a lonely one TBL in the fridge. The flavor was outstanding. I love saffron so used about a pinch & a half. My rice didn't get thoroughly cooked by the time the liquid was gone & our chicken was done, but we still enjoyed it. Thanks for posting, PaulaG! Made for ZWT-6 Team Xtra Hot Dishes!
I was about to submit the recipe as printed in Penzeys Spring 2008 catalog. As you said, Penzeys recipe calls for 1 cup long grain white rice and 1 tablespoon finely minced onion, optional. Penzeys directions don't call for rinsing the rice. They say place butter and minced onion in a heavy quart saucepan. SautÃ© over medium heat until onion is translucent. Add rice, saffron, water or stock and salt. Bring to a rolling boil. Cover, reduce heat to simmer. Cook until rice is tender and liquid is absorbed, about 18 minutes.
Simple and beautiful recipe. You cannot go wrong with the classic. Once you start cooking with saffron you realise what a difference just a few strands can make.