Saturday, May 8, 2010

Herbed Saffron Rice

This is the rice dish that goes with the Veal Marengo.  You can serve it alongside anything else you'd like, but it goes really well with the veal.

It's sort of like Rice-a-Roni, but without the roni.  Plus it tastes better and costs way less to make.

You can replace half the margarine with 2 tablespoons olive oil.

Please use fresh herbs.  It really makes a difference.  You should know by now what I think of using green tissue paper certain dried herbs.

Herbed Saffron Rice
Serves 8

2 1/2 cups rice
4 Tbs. (1/2 stick) margarine
2 large pinches saffron
6 cups chicken broth (or reconstituted parve "chicken" bullion)
1 Tbl. finely chopped fresh basil
1/4 cup chopped fresh dill
1/2 cup thinly sliced scallions (green part)

In a 2 or 3 quart saucepan, heat margarine over medium heat.  After margarine is liquified and hot, mix in rice.  Stir constantly about 5 minutes, or until rice is lightly browned.  Stir in saffron, broth, basil and dill.  Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes, or until liquid is absorbed and rice is tender.  Remove from heat, then uncover and stir in scallions.

Serve with my famous Veal Marengo

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