YELLOW SAFFRON RICE RECIPE
Super easy but flavorful Yellow Saffron Rice recipe that won’t disappoint you or your guests! This rice-style recipe is rich in the Mediterranean flavor – the saffron and the little kick of white wine cannot be missed during the Mediterranean meals.
The Yellow Saffron Rice recipe is made of two ingredients the rice and saffron. rice and grains are the footprints of the Mediterranean region. Rice is the main grain used throughout the Mediterranean, while in the Northern part of Africa, the couscous is preferred. The Mediterranean diet uses the short-grain rice Arborio when preparing the risotto recipes, or in any other savory dishes. Also, the risotto rice is used in paella. For some Mediterranean recipes, you may use the basmati rice for a richer flavor.
This recipe contains more than just saffron to bring out a deep flavor because I find that things made with only saffron sometimes taste very mild.
The combination of onion and white wine brings out the flavor of the rice.
I use Arborio rice to prepare this dish because it absorbs the juices better. But if you want more of the nutty flavor, then use Basmati Rice.
Look at these ingredients; they truly represent the traditional Mediterranean Diet:
This Saffron Rice may be served with many dishes in combination or can be eaten on its own. It is so full of flavor.
TIP:
Normally, rice is cooked in the ratio 1:2 (rice to water). If you use only broth, then the ratio is 1: 2 1/3. Also, you can add the hot broth over the rice with the same ratio — 1:2. You can try with my Mediterranean Beef Stew
Yellow Saffron Rice Recipe
Ingredients
- 3 cups arborio rice basmati is good for rich, nutty flavor
- 1 cup white wine
- 1 cup chicken stock homemade is recommended
- 4 cups water
- 1 tbsp olive oil
- 1 tsp saffron
- ½ medium onion
- ½ tsp fresh pepper
- ½ tsp Natural Sea Salt
Instructions
- Chopped onion sautés with olive oil and butter for 2 minutes on medium heat and then add rice and sauté for 3 minutes more. Add salt and pepper.
- Pour white wine, chicken stock, and water and cook until the liquid is evaporated around 20 minutes.
- Let it stand covered for another 10 minutes.
- Garnish with Saffron and Serve!
