Saffron Rice

This classic dish can be modified to your taste. Saffron is expensive but not much is used in the recipe. Other herbs such as thyme, rosemary, chives, green onions etc. can be substituted. Also, use your favorite rice. We prefer basmati because it is fluffy and light when cooked.

1 cup basmati rice
2 cups chicken stock (best for flavor)
1 Tablespoon butter
1 – 2 finely minced onion
½ teaspoon salt
2 pinches of saffron, crumbled (or use ~ 1/8 teaspoon of dried thyme or other herb of your choice)

Sauté minced onion and butter in a saucepan over medium heat until onion is translucent. Add rice, chicken stock, saffron (or other herb) and salt to saucepan and bring to a full boil. Reduce the heat to simmer and cover. Cook rice until water is absorbed and rice is tender ~ 15-18 minutes. Fluff up rice with fork and serve as side dish.

Costco occasionally stocks saffron or check your local Penzeys Spices or ethnic stores.

Serves ~4

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