Thursday, September 15, 2016

Penzeys Saffron Rice

Recording one Penzeys recipe made me think of another that I know I like.

1 c long-grain white rice
2 c water or chicken stock
1 T butter
1 T finely minced onion (optional)
1/2 t salt
1 small pinch saffron, crumbled
Place butter and onion in saucepan. Saute over medium heat until onion is translucent. Add rice, saffron, water/stock, salt. Bring to a rolling boil. Cover, reduce heat to simmer, and cook until rice is tender and liquid is absorbed (about 18 minutes).

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