Saffron Rice

Sometimes you want to upgrade your dinner time rice. This is a good recipe do do just that. Please note I cook very low salt. You will need to adjust the salt level to your taste.

Ingredients:

3 cups unsalted chicken stock

1 1/2 cups of long grain rice

2 pinches of saffron 

1/4 teaspoon tumeric (optional)

1/2 teaspoon onion powder 

1/4 teaspoon garlic powder 

3 tablespoons butter

Salt to taste 

Place 3 cups of chicken stock in medium size pot or Dutch oven.

Bring to a low boil, and add the saffron. Turn down to a low simmer and allow the saffron to bloom and release its color. Take your time.

In a medium skillet, melt the butter and add the rice.

Toast the rice for a couple of minutes until it is a very light brown. Add the rice and other spices to the stock. Bring to a boil, then reduce heat to a simmer.

Stir and cover. Check at the 15 minute mark and see if all the liquid has been absorbed. Fluff rice and enjoy!