Saffron Rice Salad Recipe 55 Food

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.

CALAMARI AND SAFFRON RICE SALAD

Steps:

• In a large saucepan, bring 10 cups of water to a boil.
• Stir in 1 tblsp salt.
• Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
• Drain in a colander, rinse with cold water and drain again.
• Place the rice in a large serving bowl and toss with the saffron water.
• Stir in ¼ cup of the olive oil and the vinegar.
• In a large saucepan of boiling salted water, blanch the peas for 1 minutes.
• Drain in a colander, rinse with cold water and drain again.
• In a large nonreactive skillet, heat the remaining 2 tblsps olive oil over high heat until hot but not smoking.
• Add the squid and cook, stirring occasionally, just until opaque throughout, 2-3 minutes.
• Transfer the squid to a bowl with a slotted spoon.
• Add the wine and garlic to the skillet and boil until the liquid is reduced to ½ cup, about 3 minutes.
• Season with coarse sea salt and pepper and let cool.
• Add the squid and its liquid, the peas, tomatoes, basil and thyme to the rice and toss.
• Season with salt and pepper if desired.
• Let stand for at least 20 minutes before serving.
• This salad is best at room temperature.

BRUSSELS SPROUTS AND SAFFRON RISOTTO

Steps:

• Boil a pot of salted water and throw in brussels sprouts, blanching them whole. This may take 3-5 minutes depending on size.
• Drain and plunge them into a bowl of iced water for 5 minutes, then drain again.
• Slice each sprout lengthwise into 3-4 pieces and keep in a bowl.
• In a large, wide pan heat butter and oil, add onion and lightly fry until transparent.
• Add rice and stir until grains become transparent.
• Deglaze with wine, allowing it to evaporate completely.
• Add a ladle full of boiling stock and the saffron, stirring until liquid is almost entirely incorporated.
• Add stock a ladle full at a time until risotto is almost cooked,15-20 minutes depending on the rice.
• Add brussels sprouts and stir through. Remove from heat, season with salt and stir in remaining butter and grated parmesan.
• Rest for 3-4 minutes with lid on before serving.