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Nutrition Facts
Serving Size 1 (202g) Recipe makes 3 servings
Calories 313
Calories from Fat 70		(22%)
Amount Per Serving		%DV
	Total Fat 7.8g	12%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 387mg		16%
Potassium 177mg		5%
Total Carbohydrate 52.4g		17%
	Dietary Fiber 2.0g	7%
	Sugars 0.9g
Protein 6.8g		13%
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2009 March

Haversac

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Quick and Easy Saffron Rice

Recipe #17270 | 33 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: JoAnn
Jan 17, 2002

A mild side dish that won't overpower the entree. Use the thread saffron, which gives a much better flavor.

SERVES 3 -4 (change servings and units)

Ingredients

1 1/2 tablespoons olive oil
1/4 cup onion, diced
1/2 teaspoon garlic, minced
1 cup white rice
1 1/2 cups chicken broth
1/2 teaspoon saffron
1 1/2 teaspoons parsley, chopped

Directions

1
Heat the oil in a heavy saucepan (that has a lid).
2
Add the onion and garlic and cook until just soft.
3
Add in the rice and cook for 3 minutes, stirring frequently.
4
Add the broth, saffron, and parsley.
5
Cover and reduce the heat to low.
6
Cook for 15-18 minutes or until the liquid is absorbed.
7
Fluff with a fork before serving.

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Featured Reviews for This Recipe

From: Haversac

On Jul 18, 2008

This is wonderful! I've made this 4 times now, and always follow the recipe exactly (which isn't like me) and it comes out great each time. My husband, 4 1/2 yr old, and 2 year old can't get enough of it either. thank you for sharing this great recipe.

1 person found this review helpful

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From: Austin Girl

On Apr 3, 2008

This was excellent! I used two cups of chicken broth and added 1/2 package of frozen peas (I added the peas after I brought the rice to a boil, before I put the lid on to simmer for 15 minutes). Awesome

1 person found this review helpful

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From: Jen Wiehl

On Mar 27, 2004

Simple, wonderful and tasty! I followed your recipe to the "t" and everything worked perfectly...thank you!

2 people found this review helpful

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From: MizzNezz

On Mar 9, 2002

Served this with sauted chicken breast, and salad. It is a very good rice recipe. I used butter instead of olive oil, I think that adds to the flavor. We will for sure have this again. Thanks

2 people found this review helpful

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Read all 10 reviews