Chivey Saffron Rice
photo by Linajjac
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 cup chopped onion
- 2 cups long-grain rice
- 1⁄4 teaspoon saffron thread, crushed
- 5 cups chicken stock or 5 cups canned broth
- salt & freshly ground black pepper
- 1⁄3 cup snipped fresh chives
directions
- Melt butter with oil in heavy large saucepan over medium-high heat.
- Add onion and saute until golden brown, about 5 minutes.
- Mix in rice and saffron.
- Add stock and bring to a boil.
- Reduce heat to low.
- Cover and simmer until all liquid is absorbed, about 35 minutes.
- Season with salt and pepper to taste.
- Mix in chives and serve.
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Reviews
-
Great rice that would go wonderful with grilled chicken or fish if you like. *NOTE* I think the 5 cup liquid in the recipe is a typo. I put this together in my rice cooker adding 3 cups of stock and that was perfect. I didn't have the full amount of chives. I used what I had and just put them in my RC instead of mixing them in @ the end.
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Ooops! I didn't notice until after I added the stock, that this called for far more stock than I would normally use to cook this amount of rice. And, indeed, I got a gluey, over-cooked, dish. I cut this in half, and also experimented with cooking it in the rice cooker. That part worked very well. I put in the butter and oil (less than called for) and the onion, and cooked it for about 5 minutes before adding the the rice and saffron. I stirred that up for a minute or so, then put in the stock, put on the lid, and let the rice cooker do its' thing. I was generous with the saffron and chives. This could be an easy and subtle, pleasant rice dish, but you should use about half the amount of stock called for in the recipe.
RECIPE SUBMITTED BY
Debster
Stroudsburg, Pennsylvania
Love all things British...good food, a good cup of tea, writing, books, 40's films, reality shows & of course, love to cook.