Saffron Rice
Saffron rice spans centuries and continents. This version of this iconic dish can be on the table quick enough for weeknights.
30 min6 servings316 kcal
Ingredients
- 3 tablespoons olive oil
- 2 cups uncooked long grain rice
- 4-1/3 cups chicken broth or vegetable broth
- 2 teaspoons saffron threads
- 3 tablespoons butter, optional
Instructions
- 1
In a large saucepan, heat oil over medium-high heat.
- 2
Add rice; cook and stir 4-5 minutes or until golden brown.
- 3
Add saffron; cook one minute longer.
- 4
Add broth; bring to a boil.
- 5
Reduce heat; simmer, covered, 15-20 minutes or until rice is tender.
- 6
Remove from heat; add butter if using, stir to combine.
- 7
Let stand, covered, 5 minutes.
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