4 1/2 c chicken stock (can substitue with vegetable stock)
1/4 teaspoon saffron thread, crushed
Instructions
In a sauce pan, heat the stock almost to boiling.
Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
Adjust the seasoning if desired.
Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
Fluff the rice with a fork, and serve.
Originally Submitted
6/5/2012
0 Out of 5 from
0 reviews
You can add this Moroccan Rice Pilaf with Saffron recipe to your own private DesktopCookbook.
