Saffron-Parmesan Rice
From Good Food Magazine March 1988. Serve with a nice stir-fry, such as Shrimp and Vegetable Stir-Fry.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1 1⁄2cups water
- 1 1⁄2cups chicken broth
- 1teaspoon salt
- 1cup short-grain brown rice
- 3tablespoons unsalted butter
- 2tablespoons freshly grated parmesan cheese
Advertisement
DIRECTIONS
- Heat the water, broth, salt, and saffron to boiling in medium saucepan. Stir in rice; reduce heat to low. Cook covered until liquid is almost completely absorbed, about 35 minutes.
- Stir in butter and cheese. Let stand covered 10 minutes before serving.
Advertisement