Saffron Rice And Corn Casserole Food

SAFFRON RICE AND CORN CASSEROLE

Steps:

• 1. Cook the saffron rice according to the package directions.
• 2. Mix the rice with the rest of the ingredients.
• 3. Bake at 350 degrees for 25-30 minutes.

CHEESY CORN & RICE CASSEROLE

Steps:

• 1. Cook rice according to package directions. Add butter, corn, soup and pepper to cooked rice; mix well. Pour in to a greased casserole dish; cover with grated cheese.
• 2. Bake at 325 degrees for 30 to 35 minutes or until bubbly on top.

SAFFRON RICE

Steps:

• Put 1/2 cup water in a 1 cup glass measuring cup and heat.
• Remove and add saffron, set aside.
• Put rice, onion and salt into a glass 1 1/2 quart casserole.
• Put 1 cup water and the 1/2 stick of butter into a 2 cup glass measuring cup, and heat in microwave. (do not boil).
• Add dissolved saffron and water with melted butter to casserole. Stir.
• Place (uncovered) in a preheated 450°F oven.
• Bake for 20 to 30 minutes, stirring at the end of 10 minutes. Rice should be very dry.
• When rice is very dry, stir in remaining 1 1/2 cups of hot water.
• Cover, and bake for another 15 to 20 minutes.
• Uncover and bake another 5 minutes.
• Fluff with fork, garnish, and serve.

STOVETOP SAFFRON RICE

Steps:

• Cover rice with cold water and set aside to soak for 30 minutes.
• Soak saffron threads in 2 tablespoons boiling water.
• Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
• Pour in the boiling broth and stir in the salt and saffron.
• Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

ULTIMATE CHEESY CORN AND RICE CASSEROLE

Steps:

• Cook the rice mix according to the package instructions.
• Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray.
• In a large bowl, mix the cooked rice, drained Libby's® Whole Kernel Sweet Corn, sour cream, cream of celery soup, pimientos, green onion, and about half of the cheese together. Add salt and pepper to taste.*
• Pour the mixture into the prepared dish. Top with the remaining cheese.
• Bake for 25 to 30 minutes until the cheese starts to brown and bubble around the edges.

CHEESY CORN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F and lightly spray a 1 1/2-quart casserole dish with nonstick cooking spray. Cook the rice according to package directions.
• Combine cooked rice, cream of chicken, corn, and butter; mix well.
• Pour into the prepared casserole dish. Bake for 20 to 30 minutes or until bubbly. Remove from oven, top with cheese, and return to oven until cheese is melted.

SAFFRON RICE

Steps:

• Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

MEXICORN CASSEROLE

Steps:

• Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
• While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
• Add cooked rice and mix well.
• Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).

SAFFRON RICE AND HAM PRIMAVERA

Steps:

• Bring broth, rice and saffron to boil in heavy medium saucepan over high heat. Reduce heat to low, cover and simmer 15 minutes. Place frozen peas atop rice mixture. Cover and cook until rice is tender, peas are cooked through and broth is absorbed, about 4 minutes longer. Meanwhile, heat heavy large skillet over high heat. Add ham and bell pepper and cook until ham begins to brown, stirring frequently, about 5 minutes.
• Remove skillet from heat. Add rice mixture, tomatoes and 2 tablespoons vinaigrette. Toss, adding more vinaigrette by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve warm or at room temperature.

CORN AND RICE CASSEROLE

Steps:

• Cook the rice according to package directions or use leftover yellow rice.
• Place the rice in a large bowl and add the creamed corn, corn kernels, cream of onion soup, and shredded cheese.
• Mix to combine.
• Pour into an 8x8 baking dish.
• Bake at 350F for 30 minutes or until bubbly and golden brown.
• Remove from the oven and serve warm.
• Enjoy!

SAFFRON RICE SALAD

Steps:

• Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil.
• Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.
• Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.

YELLOW RICE CASSEROLE

Steps:

• Cook rice as directed. Drain corn & chicken completely. Break chicken up. Add soups, corn & chicken to rice, and mix thoroughly.
• Pour into a 9x13 pan and cover with cheese.
• Bake at 350 degrees F for 30-40 minutes or until cheese is melted.