Prep 20 mins
Cook 30 mins
This is very good. I served it with chicken picatta and roasted asparagus. Great dinner! This recipe comes from Mark Bittman.
- 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
- 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.
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.
A very easy and very tasty dish.You really can't go wrong with this...we love pilaf rice,and adding the saffron to it was a nice touch. A real winner,thank you SusieCooks!! Made for Newest Zaar.