|1 1/2 cupswater|
|1 vegetable bouillion; cube|
|1 pinchsaffron; (5-6 threads)|
|2 tbspolive oil|
|5 clovesGarlic; finely minced|
|1 smallyelloe onion; diced finely|
|1 cuplong-grained white rice; such as jasmine or basmat|
|1 pinchground coriander|
|salt and ground white pepper|
|1/3 cuptoasted sliced almonds; (optional)|
Saffron-Garlic Rice Preparation
In medium saucepan, boilwater, adding bouillion cube. Stir until dissolved.
Turn off heat, add saffron threads, and stir. Cover and set aside until ready to use.
In preheated medium pot, saute garlic in oil until soft and beginning to turn golden (3-4 minutes). Add onion and continue to saute until onion translucent (5-6 minutes). Add rice and stir. Saute 1 more minute.
Pour in warm vegetable broth and stir in coriander. Cover and bring to boil. Stir only once and lower heat. Cover and let rice simmer 20-25 minutes, until liquid absorbed and rice tender.
Remove from heat and allow rice to strand for 10 minutes. Fluff with fork, add almonds, salt and pepper as desired.
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Saffron-Garlic Rice Reviews
Saffron threads can be drained and used for one more recipe. [I posted this recipe.]
3 years, 4 months, 1 days, 12 hours, 13 minutes ago