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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Saffron Rice Recipe

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This recipe for Saffron Rice is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/8 tsp. saffron threads OR pinch of powdered saffron
1 1/2 c. beef broth
2 T. butter
2 T. finely chopped parsley
3/4 c. long grain white rice
TT Salt
TT White pepper
Directions:
Directions:
If saffron threads are used, let oak in 1/4 cup of the beef broth 10 to 15 minutes before using.

Over medium-low heat, melt butter in an oven-proof casserole. Pour in beef broth, saffron ans salt. (If a seasoned broth is used, you may not need additional salt.)

Bring mixture to a simmer. Cover and place in 350ºF oven. Bake about 25 minutes or until rice is tender and liquid is absorbed.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Rice is a fitting companion for the veal. Please see the recipe for Veal Scallops with Madeira Cream Sauce in my cookbook, also compliments of the Columbus Dispatch.

 

 

 

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