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Mediterranean Saffron Rice

Mediterranean Saffron Rice
Saffron has been considered one of the most precious and expensive spices in the world, mainly due to harvesting. Saffron comes from the threadlike stigma of the crocus flower and must be harvested by hand. These threads are deep red and bright orange in color and have the taste of bitter almonds. Saffron is used to flavor dishes, and a very little bit of saffron goes a long way. A pinch of saffron adds an intriguing flavor to an everyday rice dish.
Ingredients:

5 tablespoons butter
1 medium onion finely chopped
1 teaspoon of saffron threads diluted and crushed in small amount of hot water
1 3/4 cup Arborio rice
Pinch of sea salt
3 1/2 cups (28 oz) tomato paste
Parsley leaves for garnish



Directions:


Melt 2 tablespoons butter in large saucepan and sauté onions until soft.

Stir in saffron, rice and a pinch of salt. Add hot broth and bring to a boil. 

Lower heat and cook covered for about 20 minutes.

Stir in tomato paste and the remaining butter.

 

Place rice in a mold pressing down lightly with a spoon. Un-mold onto serving dish and garnish with fresh parsley leaves.



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