Saffron Rice

Years ago I was at a pot luck dinner and one of the dishes I particularly enjoyed was saffron rice. The lady that brought that dish wasn’t into sharing recipes, so I forgot all about it…until recently that is. I was thumbing through a magazine and saffron rice was mentioned. I starting trying different recipes, but none tickled my fancy. So, I decided to try to create my own dish. My husband really enjoyed this dish, so I decided to share it with you.

Saffron Rice

Recipe by Diane BeckerCourse: Uncategorized
Servings

4

servings

Ingredients

  • 1 Tablespoon olive oil

  • 1/2 cup chopped onions

  • 1/4 cup chopped red bell pepper

  • 2 cloves garlic. minced

  • 1 cup Jasmine or Basmati rice, rinsed and drained

  • 2 cups chicken or vegetable stock

  • 1/2 cup frozen peas and carrots

  • 1/4 cup frozen kernel corn

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon salt

  • Pinch of cayenne pepper

  • 1/4 teaspoon saffron threads, crushed

Directions

  • Heat the olive oil in a deep skillet.
  • Add the onions and peppers to the skillet and saute for 5 minutes
  • Add the garlic and saute for another minute or two
  • Add the rice to the skillet and saute for 3 minutes.
  • Add the stock, frozen veggies, pepper, salt, saffron and cayenne.
  • Mix well and bring to a boil.
  • As soon as the mixture starts to boil, reduce the flame to low, cover the skillet and simmer for 15 minutes.
  • Remove from heat, stir and serve.

Notes

  • Optional: Sprinkle with freshly chopped parsley just before serving, if desired.

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