Recipe by Paula.
This beautiful golden rice has the creamy consistency of a risotto but it is a lot less difficult to make. The key to this dish is to make sure you saute the rice before adding the broth. You'll make this one time and time again. Enjoy!
Serves: 6
Ingredients:
4 cups chicken broth
Pinch of saffron strands
2 tablespoons butter
1/2 small onion, finely chopped
1/2 red or yellow bell pepper, finely chopped
1/2 teaspoon salt
2 cups long grain rice
Directions:
1. Add the saffron to the chicken broth and let it steep for 1 hour.
2. Melt the butter over medium-low heat in a medium sauce pan. Add the onion, red pepper, and salt cook until onions are soft and translucent.
3. Add the rice to the pan and stir to coat. Continue stirring until the rice smells nutty, about 3 minutes. Add the saffron broth, increase heat to medium high and bring to a boil. Reduce the temperature to a medium low, stir the rice and then cover pan with a lid.
4. Cook the rice for 15 minutes. Take the pan off the heat and allow it to rest for 10 minutes without removing the cover. Remove lid from the pan and turn rice out into a serving bowl.
This beautiful golden rice has the creamy consistency of a risotto but it is a lot less difficult to make. The key to this dish is to make sure you saute the rice before adding the broth. You'll make this one time and time again. Enjoy!
Serves: 6
Ingredients:4 cups chicken broth
Pinch of saffron strands
2 tablespoons butter
1/2 small onion, finely chopped
1/2 red or yellow bell pepper, finely chopped
1/2 teaspoon salt
2 cups long grain rice
Directions:
1. Add the saffron to the chicken broth and let it steep for 1 hour.
2. Melt the butter over medium-low heat in a medium sauce pan. Add the onion, red pepper, and salt cook until onions are soft and translucent.
3. Add the rice to the pan and stir to coat. Continue stirring until the rice smells nutty, about 3 minutes. Add the saffron broth, increase heat to medium high and bring to a boil. Reduce the temperature to a medium low, stir the rice and then cover pan with a lid.
4. Cook the rice for 15 minutes. Take the pan off the heat and allow it to rest for 10 minutes without removing the cover. Remove lid from the pan and turn rice out into a serving bowl.
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