Yellow Saffron

Spanish Rice

Spain has been a crossroads of Middle east and European influences. From the east came the exquisite spice, saffron. Saffron is featured in many well-known Spanish dishes such as paella. Here it is featured in yellow Spanish rice that is a pleasant alternative to tomato and chili-flavored red Spanish rice. Though you might try this fragrant dish next time you need a side for your enchiladas or fajitas, it is at home with many other foods as well. Try it any time you would use basic rice. Excellent accompaniment for chicken or pork.

Basmati rice is preferred but any other long grain rice will do nicely.

Saffron is rare and expensive. In a pinch, use 1/4 teaspoon of turmeric instead although it is definitely not the same.

Preparation Time : 45 minutes

Serves 4 to 6 persons

Life Experience Recipe

  • 1 cups rice
  • 2 tablespoons butter or olive oil
  • 1/4 cup pine nuts or blanched almonds
  • Pinch or ground coriander
  • teaspoon saffron threads
  • 3 cups chicken broth
  • 1 medium onion, finely chopped
  • White ground pepper, to taste
  • Pinch of ground cumin
  1. Place rice in a bowl and cover with cold water. Let sit for 10 minutes. Drain water. Add fresh water and let sit for another 10 minutes. Repeat until water drains clear. Drain rice well in colander.
  2. In a small, hot cast iron frying pan, toast pine nuts or almonds over medium high heat, stirring constantly, until you can smell the toasting nuts. Remove from heat and set aside.
  3. In large skillet, heat butter or olive oil over medium high heat. Add drained rice and stir fry until rice kernels start to brown. Add chopped onions and continue stir frying until onions are soft and transparent but do not brown the onions. Remove from heat.
  4. Put saffron threads In a small heat-proof bowl. Add 2 tablespoons of boiling water and let saffron threads steep.
  5. In a saucepan with a close fitting lid, put rice and onions, toasted nuts, spices and saffron liquid. Cover with the chicken broth and heat to a boil stirring occasionally. When mixture boils, cover with lid and reduce heat to minimum and cook an additional 18 minutes or until rice is tender and all the liquid has been absorbed.
  6. Remove from heat and fluff with a fork. Let sit 10 minutes before serving.

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Latest revision doneJuly 2014
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