Simple Saffron Rice

Turkish Side recipes

2 c. long-grain white rice (NOT the instant rice) 4 c. Chicken Stock or water (trust me, use the stock!) 2 Tbsp. unsalted butter 2 Tbsp. finely minced fresh onion (not dehydrated) 1 tsp. salt pinch genuine saffron threads

A little fancy rice perfect for an elegant meal. Yield: 4-6 generous servings In a 3-quart saucepan (that has a tight-fitting lid), sauté the onion in the butter until onion is translucent (a couple of minutes). Add the rice, a nice big pinch of saffron (crumble it in your fingers as you add it), chicken stock (or water) and salt. (But really, use the stock, it makes such a richer flavor! Those Swanson's broth commercials ain't blowin' smoke.) Bring to a full boil. Cover, then reduce heat to simmer. Cook until the rice is al dente and the liquid is absorbed, about 20 mins. Enjoy! -Diana

Submitted by Diana Bogue
Contributed on: Sunday October 24th, 2010 and modified on Friday March 11th, 2011