Best Saffron Rice With Tomatoes And Fresh Oregano Recipes

Saffron Rice with Tomatoes and Fresh Oregano image

Provided by Martha Stewart

Number Of Ingredients 7

Pinch of saffron
2 tablespoons coarse salt, plus more to taste
1 1/2 cups jasmine or long-grain white rice
3 tablespoons unsalted butter, room temperature
2 ripe beefsteak tomatoes, seeded and cut into 1/4-inch dice
Freshly ground pepper
6 sprigs fresh oregano, leaves picked from stem

Steps:

Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain well.
Place rice in serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano.

Saffron Rice image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Number Of Ingredients 0

Steps:

Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

Saffron Rice with Tomatoes and Fresh Oregano image

Provided by Anna P.

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 pinch saffron
2 tablespoons salt, plus more for seasoning
1 1/2 cups jasmine rice or 1 1/2 cups long-grain white rice
3 tablespoons unsalted butter, softened
2 ripe beefsteak tomatoes, seeded and cut into 1/4 inch dice (about 1 cup)
fresh ground pepper
6 sprigs fresh oregano, leaves picked from stem