Oven-Baked Saffron Rice

1. 1

   Preheat the oven to 375.

2. 2

   In a large ovenproof saucepan, melt the butter.

3. 3

   Add the onion, bay leaf and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, 5 to 7 minutes.

4. 4

   Add the lemon juice, coriander and saffron and cook until fragrant, about 1 minute.

5. 5

   Add the rice and cook, stirring, until translucent, about 3 minutes.

6. 6

   Add the wine and simmer over moderately high heat until nearly absorbed, about 3 minutes.

7. 7

   Stir in the stock and a generous pinch of salt and bring to a boil.

8. 8

   Cover the saucepan and bake the rice for 20 minutes, until all of the liquid is absorbed and the rice is tender.

9. 9

   Let stand for 15 minutes; fluff with a fork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.