SAFFRON RICE
A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add a layer of fragrance and color to aromatic basmati. If you don't have saffron, use turmeric (Indian saffron) instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 4
Steps:
- In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
- Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.
SAFFRON RICE
This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.
Provided by LLADRACH
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g
QUICK AND EASY SAFFRON RICE
A mild side dish that won't overpower the entree. Use the thread saffron, which gives a much better flavor.
Provided by JoAnn
Categories White Rice
Time 33m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy saucepan (that has a lid).
- Add the onion and garlic and cook until just soft.
- Add in the rice and cook for 3 minutes, stirring frequently.
- Add the broth, saffron, and parsley.
- Cover and reduce the heat to low.
- Cook for 15-18 minutes or until the liquid is absorbed.
- Fluff with a fork before serving.
Nutrition Facts : Calories 313.9, Fat 7.8, SaturatedFat 1.2, Sodium 387.1, Carbohydrate 52.4, Fiber 1.9, Sugar 0.9, Protein 6.8
SAFFRON RICE
Steps:
- Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.
CRISPY SAFFRON RICE
Steps:
- Put the rice in a large bowl, then cover with enough water so that it comes up a couple inches above the rice. Soak for 30 minutes. Drain the rice, then rinse it well.
- Bring a large pot of water to a boil and add 2 tablespoons salt.
- Crush the saffron using a mortar and pestle, then add 3 tablespoons boiling water from the pot and allow to steep and break down.
- Add the rice to the boiling water and cook until it's soft on the outside but still has a bite on the inside, 4 to 5 minutes. Drain and rinse under cool water to stop the cooking.
- Heat a 12-inch nonstick skillet with a lid over medium-high heat and add the ghee and the saffron water; swirl it around so it coats the pan evenly. Add the rice and pack it down firmly with the back of a spatula, mounding it slightly higher in the center. Use the handle of the spatula to poke a few holes in the rice, stopping right before you get to the very bottom of the rice (this allows the steam to escape). Carefully cover the skillet with a clean dish towel and then the lid, folding the corners of the towel up around the lid so they don't touch the stove (if you're working with a gas range, you may want to fold the towel up around the lid before putting it on the skillet to be extra careful that your towel doesn't touch the flame). Cook on medium-high for 30 minutes, then reduce the heat to medium-low until the bottom is golden brown, about 7 minutes more. Carefully uncover the skillet, keeping the cover level so that any moisture collected under the towel doesn't spill out and burn you or fall back into the rice.
- Flip the rice out onto a plate so that the crispy bottom becomes the top. Serve!
INDIAN SAFFRON RICE
Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.
Provided by CookingForDummies
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Steep the saffron in 1/2 cup boiling water.
- In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
- Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 26.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 418.2 mg
CLASSIC SAFFRON RICE
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.
Provided by PaulaG
Categories White Rice
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the rice well, drain.
- In a medium size saucepan, add the rinsed rice and remaining ingredients.
- Bring to a boil, cover and reduce heat.
- Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
- Fluff with fork and serve.
Nutrition Facts : Calories 218.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 3.6, Sodium 465.9, Carbohydrate 41, Fiber 1.7, Sugar 2.8, Protein 6.8
BAKED SAFFRON RICE
This basmati rice dish infused with spice is cooked until a crunchy, nutty-tasting crust forms on the bottom.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- Rinse rice well; drain in colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all liquid is absorbed, 15 to 20 minutes.
- Drizzle oil over top of rice; stir gently with a wooden spoon. Gently press rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over top of pot; cover firmly, wrapping sides of towel around top of lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull rice away from side of pan with a spatulaâ??there should be a nice golden crust.
- Remove from heat, remove lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.
- Remove lid; invert carefully onto a serving plate. Serve warm, cut in wedges.
SAFFRON RICE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Heat one tablespoon butter in a heavy saucepan with a tightfitting lid. Add the garlic and onion and cook, stirring, until the onion is wilted. Add the saffron, bay leaf and rice and cook, stirring, about 30 seconds.
- Add the chicken broth and salt. Bring to a good boil.
- Cover and place the saucepan in the oven. Bake exactly 17 minutes. Remove from the oven and keep covered until ready to serve. When ready to serve, discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 2 grams, TransFat 0 grams
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