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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Makes a colorful addition to any plate, and will complement Italian dishes very well. Ingredients:
4 tablespoons olive oil, divided |
1 1/2 cups chopped yellow onions (2 onions) |
2 cups white basmati rice |
2 teaspoons sea salt |
4 cups chicken stock, heated |
1/2 teaspoon saffron thread (or turmeric) |
1 tablespoon chopped garlic (5 cloves) |
1 (28 ounce) can diced tomatoes, drained |
1 teaspoon fresh ground black pepper |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
2. Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
3. Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
4. Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
5. Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.
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