Remember my post, on the Saffron that our son Jarrod brought back from India? Well, I had been savoring this lovely spice, using it only occasionally to make it last. Then I thought, well that is silly, it is meant to be used! Saffron and rice are such best friends...whether Risotto, or Basmati...it tastes great. I know from this picture it is hard to see, but this rice is really, really pink! To follow: SAFFRON SMOKED PAPRIKA CHICKEN.
1 1/4 cups Basmati rice, rinsed
2 1/2 cups chicken stock
a good pinch of quality Saffron
salt and pepper
Stir fried Vegetables: (any vegetable would work nicely here, I just used what I had on hand)
1 Tblsp. Olive Oil
3 Tblsp. butter
1 shallot, minced
1 carrot diced small
1/2 a stalk of finely diced celery
2 large crimini mushrooms, diced
1 large garlic clove, minced
2/3 cup of frozen peas
1/2 cup chicken stock
2 good pinches of Saffron
Salt and pepper to taste
Bring the chicken stock to a boil, and add in the Saffron. Pour in the rice, stirring with a fork, lid on and turn down to a low simmer. Cook about 15 minutes, then turn off the heat, and let sit.
Meanwhile, heat up a frying pan on medium heat with the olive oil and butter. Add the shallot, garlic, and diced mushroom, sauteing until the mushrooms are golden and the onion is translucent. Season with the Saffron, salt and pepper. Then add in the diced carrot, and celery, with 1/2 cup of chicken stock.
Simmer, stirring about 3 minutes, then add a lid and simmer about 5 minutes. (my lid does not quite fit, so I do have some reduction, with some left over chicken stock) If there is still a bit of liquid, no worries, it will add to the flavor.
Add in another knob of butter, and the Saffron rice. Turn the heat down to low, and saute/fry about 10 minutes. Adjust for salt and pepper, and serve with any main dish - chicken, beef, fish, or vegetarian.