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Saffron Rice Pilaf

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  55 Minutes
  Serves 12
1 tablespoon extra-virgin olive oil
1 large onion, chopped
One 3-inch cinnamon stick, broken into 4 pieces
1/2 teaspoon loosely packed saffron threads
3 cups long-grain rice
6 cups chicken stock or canned low-sodium broth
1 teaspoon salt
Freshly ground pepper
Preheat the oven to 375 degrees F. In a large enameled cast-iron casserole, heat the olive oil. Add the onion, cinnamon and saffron and cook over moderate heat, stirring, until the onion is softened but not browned, about 5 minutes. Add the rice and stir for 1 minute to coat the rice with the oil. Add the chicken stock, salt and a pinch of pepper and bring to a boil over high heat. Simmer for 2 minutes, stirring occasionally. Cover, transfer to the oven and bake for 15 minutes. Remove the casserole from the oven and let stand, covered, for up to 30 minutes. Fluff the rice with a fork before serving.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rice Pilaf: A Classic Retro Side
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 200
Sodium: 282mg
Fiber: 1g
Carbohydrates, Total: 38g
Protein: 6g
% Cal. from Fat: 4%
Fat. Total: 1g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Lily Reviewed: 04/11/2010
This really is a fabulous recipe, however, since I cook for only one, I had to break it down, but it is still fabulous!!!
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