Lemon Kissed Saffron Brown RiceBaking brown rice gives it a pleasant chewy texture that simmering can't quite achieve. Cynthia adds citrus and exotic saffron threads to rock this staple food into a new dimension.1/4 teaspoon saffron threads
1 1/2 cup chicken broth
1 cup water
2 teaspoons butter
1 teaspoon salt
1 1/2 cups long grain brown rice
2-3 teaspoons lemon zest
2 tablespoons lemon juice
1.Preheat oven to 375 degrees F.
2.Wake up the saffron by placing thee threads into a piece of foil. Fold the sides and hold a few inches away from a flame. When the saffron scent hits your nose, remove it and set aside.
3.In a saucepan, heat the chicken broth, water, butter and salt to a simmer. Turn the heat off and stir in saffron.
4.Place the rice in an 8x8" glass baking pan. Add the hot liquid and cover the pan tightly with foil.
5.Bake 1 hour.
6.Remove from oven and let rest at least 10 minutes. Add lemon zest and juice and toss lightly with a fork.
Preparation time: 1 hour, 10 minutes
Makes ~ 4 1/2 cups of rice
Original recipe, C. Lair, Copyright 2012.
This looks wonderful can't wait to try it tonight! Thank you!
May 29, 2013, 7:29 am
This is how your measurements show up on my computer: � teaspoon saffron threads
1 � cup chicken broth etc...I can't make anything because I don't have the amounts! Do you know how to fix this?
May 29, 2013, 5:29 pm
what a wonderful way to enjoy brown rice
May 30, 2013, 7:27 am
This looked so delicious that I walked into my 85 degree, crazy-humid kitchen yesterday and turned my oven on to 375. It was worth it. Thank you, as always, for providing such wonderful recipes, tips, and humor.
May 31, 2013, 10:09 am