Raisin Rice with Saffron
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice
- 2 onions)
- 2 cloves garlic
- 5 tablespoon oil
- 0.1 g saffron
- 0.5 liter ½ broth, boiling
- salt
- Pepper White
- 100 g raisins
- pine nuts
- Nuts your choice
Print Recipe
Pin Recipe Instructions
- Wash the rice thoroughly and drain well over a sieve. Peel and chop onions and garlic.
- Heat the oil in a large saucepan and sauté the onions and garlic until translucent. Scatter the drained rice and sauté while stirring constantly. Add the saffron and use it to color the rice.
- Pour boiling hot broth immediately, add salt and reduce the heat. Cover the saucepan and cook the rice for about 20 minutes. Scald the raisins with boiling water, drain and add to the cooked rice with the pepper.
- This rice goes well with roasted or grilled lamb.
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