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Saffron & Spring Onion Rice
Makes 6 Servings
*4 tbls. butter
*1 1/2 cups uncooked long grain rice
*1 bunch spring onions or scallions, chopped
*3/4 cup dry white wine
*1 3/4 cups chicken broth
*1/2 tsp. saffron threads
*2 oz. freshly grated Parmesan cheese
1Melt 3 tablespoons butter in a heavy saucepan. Add rice and onions and saute over low heat until onions are softened.
2Add wine and chicken broth. Bring to a boil. Stir in saffron. Cover, reduce heat and simmer for 30 minutes or until liquid is absorbed and rice is tender.
3Stir in remaining tablespoon of butter and cheese.