Saffron Rice With Currants – a delicious recipe with butter, onion, long-grain rice, chicken broth, currants, lemon peel. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 425 degrees.
2
Melt 1 tablespoon of the butter in the top part of a double boiler placed directly on the stovetop over medium-high heat.
3
Add onion.
4
Cook, stirring, until onion is wilted.
5
Add rice and cook, stirring, for about 30 seconds.
6
Add all remaining ingredients except the remaining butter and bring to a boil.
7
Cover and place in the oven.
8
Cook exactly 20 minutes.
9
Remove and discard the bay leaf.
10
Fluff the rice with a fork and stir in the remaining butter.
11
Cover.
12
Assemble the double boiler; that is, place the pot containing the rice over simmering water in the bottom half of the double boiler and let stand until ready to serve.
553
kcal
Calories
15
g
Fat
56
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons butter, 2 tablespoons finely chopped onion, 1 1/2 cups long-grain rice, 2 1/4 cups fresh or canned chicken broth, and more.
Yes, Saffron Rice With Currants falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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