Saturday, April 13, 2013

30 Before 30: Saffron Rice (#2)

I needed something to go with my salmonmeuniere and when it comes to fish dinners, rice is usually the answer. Again I used this 30 before 30 challenge to do something other than just rice. I grabbed Ad Hoc at Home (and with the meuniere, I had my two largest cookbooks in the kitchen at once) and tapped into the genius that is Thomas Keller. This rice is basically paella without the rest and tasted amazing with the salmon. I used homemade chicken stock, but you can easily use veggie stock and make this vegetarian or vegan. It tastes great the next day too.

Saffron Rice via Ad Hoc at Home:

Serves 6

1/4 c. canola oil
3/4 c. finely chopped onion, cut just smaller than a grain of cooked rice
Kosher salt
1 tsp. saffron threads
2 c. short-grain rice
2 3/4- 3 1/2 c. chicken or vegetable stock

Heat the oil in a large saute pan over medium heat until hot. Add the one and season with a sprinkling of salt. Reduce the heat and cook gently for 3 minutes. Add the saffron. Reduce the heat to very low and cook for another 2 minutes. Do not brown the onions and saffron. Add the rice and cook over medium heat, stirring often, to toast the rice for 1 to 2 minutes.

Add 2 1/2 cups of the stock, stir once, scraping the side of the pan if necessary and cover. Bring the stock to a simmer and simmer, adjusting the heat as necessary, for about 8 minutes, until most of the stock is absorbed. Taste the rice and, if necessary, continue cooking, adding up to 3/4 cup more stock 1/4 cup at a time, as necessary, until the rice is almost tender and the final addition of liquid is almost absorbed. Turn the heat to low to allow the rice to absorb the remaining liquid, stirring occasionally. Season with salt and serve hot.

Simple, delicious, and a little different.

Recipes Complete: 2
Recipes to Go: 28

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