Recipe by susie cooks
This is very good. I served it with chicken picatta and roasted asparagus. Great dinner! This recipe comes from Mark Bittman.
Top Review by Outta Here
All the flavors in this are very subtle, so nothing overpowers and that makes it a very versatile side dish. Easy to make, also, and looks great on the plate, with the saffron color. Served with a pork tenderloin. Would be good with some toasted almonds thrown in, also! Made for Spring 2009 PAC.
- 3 cups chicken broth or 3 cups vegetable broth
- 1 teaspoon saffron thread
- 1⁄4 cup unsalted butter or 1⁄4 cup extra virgin olive oil
- 1 large onion, chopped
- 2 cups long grain white rice
- black pepper, freshly ground
- 1 cup fresh parsley, chopped
- 1⁄4 cup fresh lemon juice
Directions See How It's Made
- Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.
- Put butter in a large deep skillet that can later be covered and turn the heat to medium.
- Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.
- Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper.
- Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.
- Cook for 15 minutes or until most of the liquid is absorbed.
- Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes.
- Stir in parsley and lemon juice.