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
SAFFRON RICE SALAD RECIPE - (5/5)
Provided by VerneJ
Number Of Ingredients 15
Steps:
- 1. Put the rice in a pan, add 3 cups of boiling water and the dissolved saffron. Stir to distribut the saffron, and bring the liquid back to a boil. Cover and cook at a simmer for 20 minutes, or until the rice is tender and all the water is absorbed. 2. In a large bowl, make the vinaigrette by mixing the vinegar and salt together and slowly whisking in the oils, a few drops at a time. Season with pepper to taste. Add the rice to the bowl, together with the prepared vegetables. Toss all the ingredients until well coated with the vinaigrette. 3. Serve the salad either at room temperature or slightly chilled. Note: Present on lettuce leaves for a light lunch or use as a summertime accompaniment to grilled meats.
SAFFRON-PEA BASMATI RICE SALAD
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onions and cook until they are lightly golden brown, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, add the cardamom pods, cinnamon stick, cloves, water, salt, black pepper and saffron and bring to a boil. Stir in the rice, cover, reduce the heat and simmer until the rice is tender. Stir in the peas, cover, and let the pan sit off the heat for 5 minutes. Fluff with a fork and stir in the cilantro and scallions. Discard the cardamom pods, cinnamon stick and the cloves. Transfer the rice to a serving bowl and serve.
CALAMARI AND SAFFRON RICE SALAD
If you love calamari, you'll love this delicious, refreshing salad. If you've never tried calamari, this is the recipe for you!
Provided by evelynathens
Categories Squid
Time 45m
Yield 6 appetizer servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, bring 10 cups of water to a boil.
- Stir in 1 tblsp salt.
- Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
- Drain in a colander, rinse with cold water and drain again.
- Place the rice in a large serving bowl and toss with the saffron water.
- Stir in ¼ cup of the olive oil and the vinegar.
- In a large saucepan of boiling salted water, blanch the peas for 1 minutes.
- Drain in a colander, rinse with cold water and drain again.
- In a large nonreactive skillet, heat the remaining 2 tblsps olive oil over high heat until hot but not smoking.
- Add the squid and cook, stirring occasionally, just until opaque throughout, 2-3 minutes.
- Transfer the squid to a bowl with a slotted spoon.
- Add the wine and garlic to the skillet and boil until the liquid is reduced to ½ cup, about 3 minutes.
- Season with coarse sea salt and pepper and let cool.
- Add the squid and its liquid, the peas, tomatoes, basil and thyme to the rice and toss.
- Season with salt and pepper if desired.
- Let stand for at least 20 minutes before serving.
- This salad is best at room temperature.
Nutrition Facts : Calories 692.6, Fat 23.6, SaturatedFat 3.6, Cholesterol 396.3, Sodium 87.6, Carbohydrate 79.6, Fiber 7.2, Sugar 7, Protein 36.1
SAFFRON RICE SHRIMP SALAD
"This easy recipe was inspired by a trip to Puerto Rico, where they served yellow rice and flavorful seafood dishes," writes Stephanie Howard from Oakland, California. "I combined them to create this lovely dish for two."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Cover and refrigerate until serving., Divide lettuces between two plates; top with avocado, rice and shrimp. Sprinkle with cilantro; drizzle with dressing. Serve immediately.
Nutrition Facts :
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- In a medium saucepan of boiling salted water, cook the asparagus until just tender, about 2 minutes. Drain, rinse with cold water and drain again. Add the asparagus to the rice with the chopped peppers.
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