Budget Lemon Saffron Rice Recipe 455

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RICE COOKER SAFFRON RICE



Rice Cooker Saffron Rice image

Easy rice cooker rice doesn't have to be boring! With no additional prep time and just a couple extra ingredients, you can transform your plain white rice into an elegant and fragrant side dish!

Provided by Caroline Lindsey

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1 1/2 cups uncooked rice (use long-grain, basmati, or jasmine)
1 cup chicken broth
1/4 cup lemon juice
1 to 1-1/4 cups water (see recipe note)
Generous pinch saffron threads
2 tbsp butter
Large pinch kosher salt (to taste)

Steps:

  • Add all ingredients to a 6-cup or larger rice cooker and stir. Hit the cook button and do nothing until it's finished.
  • Fluff with a fork and mix to make sure saffron threads are evenly distributed throughout the rice before serving.

Nutrition Facts : Calories 206 kcal, Carbohydrate 38 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 180 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BUDGET LEMON "SAFFRON" RICE RECIPE - (4.5/5)



Budget Lemon

Provided by Foodiewife

Number Of Ingredients 8

OPTIONAL:
1 cup long grain white rice
2 cups water or chicken stock (or half of each)
1/4 teaspoon tumeric
1 tablespoon fresh lemon juice
1 Tsp. lemon zest
fresh minced parsley
1 cup of frozen peas

Steps:

  • Rinse the rice until the water is clear. In a medium size saucepan, add the water or chicken stock, and tumeric, and bring to a boil. Add the rice and simmer for about 20-25 minutes, covered. Remove from heat. Fluff with a fork. If desired, add lemon zest and lemon juice and fresh herbs. Adding frozen peas gives the rice some contrast color, and you can sneak in some vegetables!

LEMON-SCENTED SAFFRON RICE



Lemon-Scented Saffron Rice image

Categories     Citrus     Rice     Side     Spring     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

3 tablespoons unsalted butter
3 large shallots, thinly sliced
Pinch (generous) of saffron threads
1 1/2 cups Arborio or other short-grain rice
3 cups chicken stock or canned low-salt broth
3 tablespoons fresh lemon juice
2 tablespoons chopped lemon peel
1 large bunch chives, chopped (about 1/2 cup)
Salt and freshly cracked white pepper

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.

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