Saffron Rice with Currants (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 cups low-sodium chicken broth |
2 cups instant rice |
1/4 teaspoon salt |
1 pinch saffron threads |
2 tablespoons currants |
Directions:
1. In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
2. Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.
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