Earthy Delights Recipe
http://www.earthy.com/
Mediterranean Saffron RiceSaffron 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. If overused Saffron becomes overpowering and leaves a powerful "medicinal" flavor.
Ingredients:
5 tablespoons butter
1 medium onion finely chopped
1.5g strands saffron
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
Preparation:
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.
Directions:
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. If overused Saffron becomes overpowering and leaves a powerful "medicinal" flavor.