LEMON-SCENTED SAFFRON RICE

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Lemon-Scented Saffron Rice image

Categories     Citrus     Rice     Side     Spring     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

3 tablespoons unsalted butter
3 large shallots, thinly sliced
Pinch (generous) of saffron threads
1 1/2 cups Arborio or other short-grain rice
3 cups chicken stock or canned low-salt broth
3 tablespoons fresh lemon juice
2 tablespoons chopped lemon peel
1 large bunch chives, chopped (about 1/2 cup)
Salt and freshly cracked white pepper

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.

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