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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: Preachers Wife
On Jun 30, 2009
A nice side kick to my grilled pork chops tonight! Super easy & full of flavor!
From: NELady
On Jun 11, 2009
Really enjoyed this saffron rice. I served with with roasted chicken and Garlic and Herb Bread (France). I diced up some onion and sauteed it in the butter first (omitted the dried onion flakes). Other than that, followed the recipe as directed with basmati rice. Love the color of this rice! Made for the Groovy GastroGnomes of ZWT5, Family Picks.
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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