Tuesday, April 20, 2010

Yellow rice

Again with the trying to get away from pre-packaged products.
Cobbled together from a bunch of different recipes.

1 tbsp. olive oil
1 tbsp. butter
1 small white onion, chopped
2 cloves garlic, minced
2 cups of chicken broth
1/2 tsp. salt or to taste
1tsp. saffron threads
½ tsp. turmeric
1 cup extra-long-grain white rice

In a large saucepan, over medium heat, melt the butter with the olive oil. Add the garlic, onion, and long grain rice. Stir the rice mixture about 2-3 minutes
After toasting the rice mixture, add the chicken broth, salt, saffron and turmeric to the pan. Bring the temperature to medium high heat to bring it to a boil.
Once the mixture is to a boil, cover with a lid and reduce to a medium simmer and let cook for about 20 minutes. Do not stir.
During the last couple of minutes of cooking, take off the lid and let the additional liquid evaporate from the rice. Remove from the heat and set aside for a couple of minutes and then serve.

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