My neighbor, Drew, brought back a GRIP of saffron (as well as several other herbs and spices) from the Middle East on his last visit. SCORE!
This saffron made a gorgeous rice, which was center-carb at our niece’s graduation party a couple of weeks back. I hope you enjoy it as much as we did.
1 cup long grain rice
1 1/2 cups plus 1/4 water (filtered if you have poor water quality)
1 clove garlic, minced
1/4 onion, diced
2 tablespoons butter
2 tablespoons olive oil
1 cube/teaspoon vegetable or chicken bullion
salt to taste
Bring 1/4 cup of water to a boil. Remove from heat and stir saffron into water. Set aside.
In a saucepan on medium heat, melt butter and olive oil together. Stir in onion and sprinkle with a little salt. Stir in rice to coat and let cook 2-3 minutes, stirring frequently, until rice begins to brown. Stir in all other ingredients, turn heat to high and bring to a boil. Reduce heat to low. Let steam for around 20 minutes, stirring half way through.
Once done, fluff rice with fork.