Saffron Rice at the Plaza Hotel |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From New York, this expensive spice makes for an unusual rice dish - Ingredients:
1 medium onion, chopped |
3 tablespoons kerry irish gold sweet butter |
2 cups long grain rice |
4 cups boiling chicken stock |
1 teaspoon salt |
1/2 teaspoon leaves saffron, crumbled |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Saute onion in butter in a heavy saucepan until golden.
2. Add rice and stir until the grains glisten.
3. Stir in the chicken stock [can substitute with Better Than Bouillon chicken base dissolved in water], salt and saffron.
4. Cover and simmer 15-30 minutes, or until grains are tender.
5. IF misture becomes too dry before grains are tender, add 1/2 cup more boilng chicken stock.
6. Spoon rice into a heated serving bowl and sprinkle with parmesan.
7. Serves 8.
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