Saffron Wild Rice Recipes

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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



Saffron Rice image

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

2 pinches of saffron, crumbled
1/4 cup boiling water
1 cup basmati rice
Kosher salt and freshly ground black pepper

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



Saffron Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Number Of Ingredients 0

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.

EASY SAFFRON RICE



Easy Saffron Rice image

This easy recipe for saffron rice hails from the south of Thailand and is made on the stovetop with jasmine rice. No need to own a rice cooker.

Provided by Darlene Schmidt

Categories     Side Dish     Dinner     Lunch

Time 28m

Number Of Ingredients 7

3 1/2 cups chicken stock (good quality; or vegetable stock)
1/2 teaspoon turmeric
1/2 teaspoon saffron threads
Optional: 1/4 to 1/2 teaspoon dried crushed chile
1 squeeze lemon juice (or lime)
2 cups white Thai jasmine-scented rice (or white basmati rice; not brown rice)
1 1/2 to 2 tablespoons fish sauce (to taste, or 1/4 to 1/2 teaspoon salt)

Steps:

  • Gather the ingredients.
  • Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
  • While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
  • Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
  • Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
  • When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
  • Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

Nutrition Facts : Calories 92 kcal, Carbohydrate 15 g, Cholesterol 3 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 504 mg, Sugar 2 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g

SAFFRON WILD RICE



Saffron wild rice image

Fragrant saffron and nutty-flavoured black wild rice make this rice dish ideal for a dinner party

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Supper

Time 20m

Number Of Ingredients 3

300g basmati rice and wild rice (Tilda is a good choice)
good pinch of saffron
600ml hot vegetable stock

Steps:

  • Tip the rice into a microwave-proof bowl. Sprinkle over the saffron and pour over the hot stock. Cover with cling film, then pierce it a couple of times. Microwave for 6 mins on High, then 6-8 mins on Medium until the rice is tender.

Nutrition Facts : Calories 256 calories, Fat 1 grams fat, Carbohydrate 58 grams carbohydrates, Protein 8 grams protein, Sodium 0.5 milligram of sodium

SAFFRON RICE



Saffron Rice image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons butter
1 clove garlic, finely minced
1/4 cup finely chopped onion
1 teaspoon stem saffron
1 bay leaf
1 1/4 cups rice
2 1/4 cups chicken broth
Salt to taste if desired

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

SAFFRON RICE PILAF



Saffron Rice Pilaf image

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.

Provided by Melissa Roberts

Categories     Onion     Side     Fry     Vegetarian     Dried Fruit     Almond     Saffron     Kosher     Vegan     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

3/4 teaspoon crumbled saffron threads
2 tablespoons boiling-hot water
1/3 cup olive oil
1 cup slivered almonds (4 ounces)
1 very large onion, chopped (3 to 4 cups)
3 cups white basmati rice (19 ounces)
4 1/2 cups water
1 cup dried currants (4 ounces)

Steps:

  • Soften saffron in hot water (2 tablespoons) in a small bowl.
  • Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
  • Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
  • While rice stands, stir almonds and currants into bowl with onion.
  • Fluff rice with a fork and serve with almond mixture spooned on top.

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

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