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.

Saffron Rice

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.

Thanks, Drew!

Eat Well!

~Trish