Golden Rice Pilaf

1. 1

   Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.

2. 2

   Put butter in a large deep skillet that can later be covered and turn the heat to medium.

3. 3

   Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.

4. 4

   Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper.

5. 5

   Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.

6. 6

   Cook for 15 minutes or until most of the liquid is absorbed.

7. 7

   Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes.

8. 8

   Stir in parsley and lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.