Saffron Rice With Tomatoes And Fresh Oregano Recipes

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SAFFRON RICE WITH TOMATOES AND FRESH OREGANO



Saffron Rice with Tomatoes and Fresh Oregano image

In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

Pinch of saffron
2 tablespoons coarse salt, plus more to taste
1 1/2 cups jasmine or long-grain white rice
3 tablespoons unsalted butter, room temperature
2 ripe beefsteak tomatoes, seeded and cut into 1/4-inch dice
Freshly ground pepper
6 sprigs fresh oregano, leaves picked from stem

Steps:

  • Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain well.
  • Place rice in serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano.

STOVETOP SAFFRON RICE



Stovetop Saffron Rice image

Takes a little time but well worth the wait!

Provided by Kimber

Categories     Side Dish     Rice Side Dish Recipes

Time 1h20m

Yield 5

Number Of Ingredients 9

2 cups uncooked long-grain rice
¾ teaspoon crushed saffron threads
4 tablespoons butter
6 whole cardamom seeds
4 whole cloves
3 cinnamon sticks
1 onion, chopped
3 cups boiling vegetable broth
1 teaspoon salt

Steps:

  • Cover rice with cold water and set aside to soak for 30 minutes.
  • Soak saffron threads in 2 tablespoons boiling water.
  • Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
  • Pour in the boiling broth and stir in the salt and saffron.
  • Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

Nutrition Facts : Calories 404 calories, Carbohydrate 69.5 g, Cholesterol 24.4 mg, Fat 10.2 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 6 g, Sodium 811.9 mg, Sugar 3.3 g

SAFFRON RICE



Saffron Rice image

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

½ cup butter
¼ cup diced onion
1 cup uncooked long grain white rice
2 cups water
½ teaspoon dried parsley flakes
1 pinch saffron threads
3 drops yellow food coloring

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 WITH TOMATOES AND FRESH OREGANO



Saffron Rice with Tomatoes and Fresh Oregano image

Sounds very yummy, can't remember where I found the card for this recipe, thought someone might like it. In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy. Enjoy.

Provided by Anna P.

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 pinch saffron
2 tablespoons salt, plus more for seasoning
1 1/2 cups jasmine rice or 1 1/2 cups long-grain white rice
3 tablespoons unsalted butter, softened
2 ripe beefsteak tomatoes, seeded and cut into 1/4 inch dice (about 1 cup)
fresh ground pepper
6 sprigs fresh oregano, leaves picked from stem

Steps:

  • Fill a medium saucepan with cold water.
  • Add saffron and 2 tablespoons salt.
  • Bring water to a boil.
  • Stir in rice, and cook until rice is tender, 12 to 14 minutes.
  • Remove from heat, and drain well.
  • Place rice in serving bowl.
  • Add butter and tomatoes, and toss very gently.
  • Season with salt, pepper, and fresh oregano.

Nutrition Facts : Calories 344.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 3497.4, Carbohydrate 59.1, Fiber 2.7, Sugar 1.6, Protein 5.4

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