Saffron Rice
A community recipe by SandyNot tested or verified by Nigella.com
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Heat the oil in a large frying pan and add the spring onions, fry until softened. Add the rice and saffron, toss well in the oil before adding the sherry, allow to cook until the sherry has been absorbed. Add the stock and vegetables, bring to the boil and cover with lid. Reduce the heat to a low simmer and cook for 12 minutes. Remove from the heat and allow to stand for 5 minutes while you cook the prawns.
Heat the oil in a large frying pan and add the scallions, fry until softened. Add the rice and saffron, toss well in the oil before adding the sherry, allow to cook until the sherry has been absorbed. Add the stock and vegetables, bring to the boil and cover with lid. Reduce the heat to a low simmer and cook for 12 minutes. Remove from the heat and allow to stand for 5 minutes while you cook the prawns.
Introduction
Request from forum
Request from forum
Ingredients
Serves: 4
Metric
Cups
- 2 tablespoons vegetable oil
- 2 spring onions (finely sliced)
- 250 grams long grain rice
- 450 millilitres vegetable stock
- 50 millilitres dry sherry
- ¼ teaspoon saffron strands
- 100 grams peas
- 100 grams sweetcorn
- 2 tablespoons vegetable oil
- 2 scallions (finely sliced)
- 8⅚ ounces long grain rice
- 16 fluid ounces vegetable broth
- 2 fluid ounces dry sherry
- ¼ teaspoon saffron strands
- 3½ ounces peas
- 3½ ounces sweetcorn
Method
Saffron Rice is a community recipe submitted by Sandy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This is also from Kitchengoddess blog.
This is also from Kitchengoddess blog.
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