Judy's Saffron Rice
photo by Baby Kato
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 medium onion (sliced or chopped)
- 2 tablespoons olive oil
- 1 1⁄2 cups long grain white rice
- 3 cups chicken stock or 3 cups bouillon
- 2 tablespoons saffron threads
directions
- In a medium pot, saute onion in oil until soft and lightly browned.
- Add rice to onions and saute for an additional 2 minutes or until browned, stirring constantly.
- Add chicken stock and saffron.
- Bring to a boil, then turn down heat to low, cover pot and simmer for 15 minutes.
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Reviews
-
Made this as written except for using just a pinch of saffron instead of 1 tablespoon. (The pinch was just right for DH and I). I needed to add some salt also but overall I definately will make this again. I served it with Halibut Onion Crunch#25897 and a green salad. Made for Zaar Cookbook Tag game 2011.
RECIPE SUBMITTED BY
karen
United States