Chivey Saffron Rice

Chivey Saffron Rice

  • Prep Time: 0 mins
  • Total Time: 40 mins
  • Servings: 8

    • About This Recipe

    “A colorful dish to round out any menu. Perfect with chicken.”

    Ingredients

  • 3tablespoonsbutter
  • 3tablespoonsolive oil
  • 1cupchopped onion
  • 2cupslong-grain rice
  • 1/4 teaspoonsaffron thread, crushed
  • 5cups chicken stock or 5cupscanned broth
  • salt & freshly ground black pepper
  • 1/3 cupsnipped fresh chives

    • Directions

  • Melt butter with oil in heavy large saucepan over medium-high heat.
  • Add onion and saute until golden brown, about 5 minutes.
  • Mix in rice and saffron.
  • Add stock and bring to a boil.
  • Reduce heat to low.
  • Cover and simmer until all liquid is absorbed, about 35 minutes.
  • Season with salt and pepper to taste.
  • Mix in chives and serve.

    • Reviews

  • “This is my new FAV food!! I love it! i was amazed at how good it was. I have never used saffron before> Now i need to use it more. I love it!! Thank you sooo much.P.S i cut the stock in half and it was perfect!”

  • “Great rice that would go wonderful with grilled chicken or fish if you like.*NOTE* I think the 5 cup liquid in the recipe is a typo. I put this together in myrice cooker adding 3 cups of stock and that was perfect. I didn’t have the full amount of chives. I used what I had and just put them in my RC instead of mixing them in @ the end.”

  • “this was an awesome recipe”

  • “Outstanding!I reduced the stock to 4 cups and it was perfect.Served for company as a easy but elegant and delicious side.”

  • “Ooops! I didn’t notice until after I added the stock, that this called for far more stock than I would normally use to cook this amount of rice. And, indeed, I got a gluey, over-cooked, dish. I cut this in half, and also experimented with cooking it in the rice cooker. That part worked very well. I put in the butter and oil (less than called for) and the onion, and cooked it for about 5 minutes before adding the the rice and saffron. I stirred that up for a minute or so, then put in the stock, put on the lid, and let the rice cooker do its’ thing. I was generous with the saffron and chives. This could be an easy and subtle, pleasant rice dish, but you should use about half the amount of stock called for in the recipe. “

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