Saffron Rice Print Email

2 cups white rice
2-4 TBS butter
½ cup minced onion
1 tsp Mexican saffron or 1 hearty pinch saffron threads
3 3/4 cups low sodium chicken stock (amount depends on rice variety - see rice bag for recommendation)
¾ tsp sea salt
3-4 minced scallions or fresh chives

Wash and rinse rice well in cold water.

Sauté onion and saffron slowly in butter until tender. Add rice and sauté for two minutes, stirring regularly. Add stock and salt and bring to a boil; cover, reduce to a simmer and cook undisturbed until done - about 20 minutes. Turn off heat and rest for five minutes. Fluff with a fork and fold in minced scallion or chives. – Chef Mick (Michaelangelo) Rosacci, --

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