August 3, 2008

Saffron Veggie Rice

I dislike a lot of the boxed rice dishes they sell at the stores, most are loaded with salt. This is a tasty alternative, and is easy to make. This is wonderful with baked chicken.

2 cups steamed rice (al dente)

1 can cream of chicken soup

1 T butter

1 T olive oil

1 t saffron water (see note)

1 carrot, minced

2 t garlic powder

1 t onion powder

2-3 T minced fresh parsley

1 c chicken broth

Salt and pepper to taste

 

Heat saucepan to medium heat. Melt butter and olive oil in saucepan. Add carrot, cook until softened. (4-5 minutes) Add garlic powder and onion powder, stir. Add cream of chicken soup and half of chicken broth, stir. Turn heat to low. Add rice and stir. (Add more chicken broth as necessary to achieve smooth texture, you don’t want the rice to be dry or sticky.) Add parsley, and salt and pepper to taste. Cover, and warm rice through.

 

Note: saffron water can be made by steeping a few threads of saffron in a few tablespoons of water. This leftover water can be frozen for future use, and will stretch the use of the saffron, which is quite expensive in stores.

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