Here’s another one to add to your collection of quick side dishes!
is easy to prepare, delightfully yummy and
ready in less than thirty minutes
1 and 1/2
extra virgin olive oil
1 and 3/4
chicken or vegetable stock
salt to season
Heat up the stock in a pan and bring to a simmer.
pestle and mortar
to grind the
into a fine powder. Get a tablespoon of the simmering stock and put in a cup with the powdered saffron. Set aside.
as per package instructions.
Heat up a pan and pour the olive oil. Add the finely sliced onions and cook until soft.
Add the rinsed
and stir to combine. Pour the stock and the saffron that has been set aside.
Bring to a boil. Season with salt and gently mix the rice with a fork (I find that this makes them fluffier when cooked).
Lower the heat to low and wait for all the water to be absorbed and the rice to be cooked. Mine normally takes around 15 minutes.
Turn off the heat and use a fork gently (again) to separate the rice.
Leave covered for 2 to 3 minutes
Serve with chopped parsley, if desired.
Try to use white/yellow onions if you can, and chop them as fine as you can. Light colored ones disappear more in the rice.
You can use vegetable stock, if you prefer.