To be honest, the first time I made this I wasn't expecting much. I had been gifted a jar of saffron (a beautiful, disturbingly expensive spice) and wanted to try something that used it. Rice pilaf recipes seemed to keep coming up so I finally relented and made one. It was a hit. I mean, it was SO good. I'm not usually a fan of eating rice without it being drenched in some sort of sauce, but this stuff I actually prefer to eat on its own. The cayenne is just enough to give it some warm undertones but not make it spicy, and the little hint of saffron adds a beautiful depth of flavor that you wouldn't expect in rice. Do yourself a favor and go get some saffron. It will hurt your heart a little when you see the price per ounce, but honestly you need so little of it each time you use it, it will last you a while and it really is the game changer here.
Rice Pilaf
Number of Servings: 4
Time to Prepare: 40 minutes
- 3 Tbsp butter
- 1/2 cup diced onion
- 2 cloves minced garlic
- 1 cup white rice
- 2 cups chicken broth
- 1/2 tsp salt
- 1/8 to 1/4 tsp cayenne pepper
- 1 pinch saffron
Melt butter over medium heat. Add onion and cook until tender. Stir in garlic and cook for an additional 1-2 minutes. Stir in rice until translucent. Add chicken broth, salt, cayenne, and saffron. Stir to combine. Bring to a boil. Cover and reduce heat. Simmer 20 to 25 minutes. Remove from heat and let stand for 5 minutes then fluff with a fork.
Source: adapted from allrecipes.com
Produce Used: Onion, garlic
No comments:
Post a Comment