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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (171g) Recipe makes 4 servings |
||
| Calories 218 | ||
| Calories from Fat 25 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 465mg | 19% | |
| Potassium 250mg | 7% | |
| Total Carbohydrate 41.0g | 13% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 2.7g | ||
| Protein 6.8g | 13% | |
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Classic Saffron Rice
By: PaulaG
Mar 23, 2005
This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.
SERVES 4
Ingredients
- 1 cup basmati rice
- 2 cups chicken stock
- 1 tablespoon butter (optional)
- 1 tablespoon dried onion flakes
- 1/2 teaspoon salt
- 1 pinch saffron, crumbled
Directions
1
Rinse the rice well, drain.2
In a medium size saucepan, add the rinsed rice and remaining ingredients.3
Bring to a boil, cover and reduce heat.4
Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.5
Fluff with fork and serve.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: newfiechic
On Jun 2, 2008
A very nice, fragrant rice dish - just beautiful... so easy too. I added chopped cilantro to mine at the end and omitted the butter. The onion flakes are a nice touch as well.
From: Kat's Mom
On May 27, 2008
I added the butter and used long grain white rice. This turned out perfectly! Good flavor without being salty as long as you use the recommended chicken stock (not broth). I plan on using the leftovers as the basis for fried rice. Thanks!
From: Empire920
On Dec 30, 2006
Perfect! Just what I was looking for...easy but with great flavor. I didn't have saffron so substituted turmeric and skipped the butter. Will make this again and again. Thanks.
From: HeidiSue
On Oct 3, 2006
Easy and wonderful! I made it in my rice cooker which only requires 1 1/4 cup of liquid per cup of rice. I have saffron powder so I just mixed it in the broth and poured it over the rice & onions. I sauted the cooked rice in a little butter & oil to finish it off. Next time I will saute fresh chopped onions in the butter & oil and then toss in the cooked rice. I also think I prefer jasmine rice over basmati, so will use that next time too. Thanks!
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