Saffron Rice Pilaf
- Active Time 10m
- Total Time 55m
- 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.
nutrition information per serving
200 calories; 1g total fat; 0mg cholesterol; 282mg sodium; 38g carbohydrates; 1g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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