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“From New York, this expensive spice makes for an unusual rice dish --”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion in butter in a heavy saucepan until golden.
  2. Add rice and stir until the grains glisten.
  3. Stir in the chicken stock [can substitute with Better Than Bouillon chicken base dissolved in water], salt and saffron.
  4. Cover and simmer 15-30 minutes, or until grains are tender.
  5. IF misture becomes too dry before grains are tender, add 1/2 cup more boilng chicken stock.
  6. Spoon rice into a heated serving bowl and sprinkle with parmesan.
  7. Serves 8.

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