Saffron Rice

AllenOK

New member
We have this on our menu at work as a side for one or two different items. I just recently changed up how I make this, so I can use it as a side for my new vegetarian member.

Saffron Rice
Yields: ~ 12 side-dish servings

Oil, for sauteing
one medium shallot, minced
1 t saffron
2 c basmati rice
4 c veggie stock
salt and pepper, to taste

Preheat the oven to 350 degrees F. Preheat a heavy-bottom oven-proof pot over medium heat. Add the oil, and swirl to coat the pan. Add the shallots and saffron, stirring to coat with the oil. Once the shallots start to go translucent, add the basmati and increase the temp to either med-high or high, depending on what you're comfortable cooking at. Toast the rice, stirring frequently, to coat the rice with oil (this keeps it fluffy and separate). Once the rice is toasted, add the stock, and stir to get everything up off the bottom of the pot. Season to taste with salt and pepper. Once the stock begins to boil, cover tightly with on oven-proof lid or foil. Place in the oven and bake for 30 minutes. Remove, and fluff with a fork.

My sous-chef loves this stuff!
 
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