Saffron is a spice commonly used in the recipes of southern France and it is frequently paired with rice. This versatile dish is excellent served with steamed vegetables.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 2 tablespoons butter
- 1/2 cup finely chopped yellow onions
- 2 cups white rice
- 4 cups water, heated to boiling
- 1/4 teaspoon powdered saffron
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/16 teaspoon grated nutmeg
Preheat an oven to 400F. In a large, ovenproof saucepan over medium-high heat, sauté the chopped onions in the butter until they start to turn light brown, about 2 minutes. Add the rice to the butter and onions, lower the heat to low-medium, and cook, stirring constantly, for 1 minute. Add the boiling water, powdered saffron, salt, black pepper, and nutmeg. Turn the heat to high and bring the rice mixture to a boil.
Cover the pan with a lid and transfer it to the preheated oven. Bake for 19 minutes, remove the pan from the oven, and allow it to set, undisturbed for 5 minutes. Fluff the rice and serve hot.