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Rice: Basmati Saffron Rice

Source of Recipe

kttycthill


List of Ingredients

3 cups low-salt chicken broth or your own homemade chicken broth with no sodium
1/8 to 1/4 teaspoon saffron threads
1/2 medium onion, peeled and finely chopped
2 cups basmati or long grain rice (I used long grain rice)
1 cup snow peas


Recipe

1. To get the most flavor out of saffron, steep it in warm chicken broth. Heat the chicken broth until hot but not boiling. Crumble in the saffron, crushing the stamens, then stir and let steep while you continue with the recipe.

2. Cook onion on medium heat, stirring, until soft. Stir in rice and cook until the grains turn opaque and are completely coated, about 5 minutes. Must use new teflon or similar frying pan. (No Scratches on pan) Stir in snow peas and chicken broth, bring to a boil. Reduce the heat to low, cover and simmer until the liquid is absorbed and the grains tender, about 20 minutes. Stir with a plastic utensil and cover again to steam for another 5 minutes. Fluff with utensil before serving.

**Instead of using white onion - Green onion is tasty!