Saffron Rice

Ingredients

• 3 tablespoons butter
• 1 clove garlic, finely minced
• ¼ cup finely chopped onion
• 1 teaspoon stem saffron
• 1 bay leaf
• 1 ¼ cups rice
• 2 ¼ cups chicken broth
• Salt to taste if desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    349 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 7 grams protein; 26 milligrams cholesterol; 195 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Preheat the oven to 400 degrees.
2. Heat one tablespoon butter in a heavy saucepan with a tightfitting lid. Add the garlic and onion and cook, stirring, until the onion is wilted. Add the saffron, bay leaf and rice and cook, stirring, about 30 seconds.
3. Add the chicken broth and salt. Bring to a good boil.
4. Cover and place the saucepan in the oven. Bake exactly 17 minutes. Remove from the oven and keep covered until ready to serve. When ready to serve, discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter.

30 minutes