Lemon Saffron Rice Food

LEMON SAFFRON RICE

Steps:

• prepare as above

BUDGET LEMON "SAFFRON" RICE RECIPE - (4.5/5)

Steps:

• Rinse the rice until the water is clear. In a medium size saucepan, add the water or chicken stock, and tumeric, and bring to a boil. Add the rice and simmer for about 20-25 minutes, covered. Remove from heat. Fluff with a fork. If desired, add lemon zest and lemon juice and fresh herbs. Adding frozen peas gives the rice some contrast color, and you can sneak in some vegetables!

LEMON & SAFFRON RISOTTO

Steps:

• Add saffron threads to some boiling water and leave to steep.
• Heat oil and 1/2 the butter in a large saucepan or wok over moderate heat. Add garlic and rice stirring until coated and glossy, but not coloured.
• Increase heat to high, pour in the wine. When the mixture bubbles, reduce the heat to medium, simmer until wine is absorbed.
• Keep the rice at a lively temperature and add 2 cups of warm stock at a time, stirring until all absorbed before each new addition.
• Pour in the saffron infused water and the lemon juice with the final stock amount and stir well, until rice is just tender - about 25 minutes.
• Add the remaining butter and the cheeses. Season with salt and pepper.
• Serve immediately with shaved parmesan.

LEMON-SCENTED SAFFRON RICE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.