Loader

Recipe Search

Recipe Types: Adult Beverage , Appetizer/Small Plate , Beef , Bread , Breakfast , Cheese , Chicken , Chocolate , Cookies , cream cheese , Desserts , Dinner , Eggs , Fish , Fruit , Gluten free , Halloween , Holiday , Nuts , Peanut butter , peppers , Phyllo , Pie , Pork , Potatoes , Rice , Rolls , Salad , Salsa , Sandwiches , Sauce , Seafood , Side dish , Soup , Vegetable , Vegetarian

Saffron Wild Rice Pilaf

2013-07-24
  • Yield: 2 cups rice
  • Servings: 8
  • Prep Time: 5m
  • Cook Time: 50m
  • Ready In: 55m

More From This Chef »
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Post Views: 0
Related Recipes:
  • Hot Chicken and Waffles

    Hot Chicken and Waffles with Maple Mustard Sauce

  • Reese's Peanut Butter Cheesecake

    Chocolate Peanut Butter Cheesecake II

  • Cowboy Caviar with Cilantro-Lime Dressing

  • Pumpkin Dog Treats

  • Green Chili with Pork

Ingredients

  • 1 cup uncooked wild rice
  • 1 onion, diced
  • 8 T. butter
  • 2 cups chicken stock
  • 2 T. saffron
  • 1 cup long grain rice, uncooked
  • salt to taste, optional

Method

Step 1

Saute onion in butter until limp. In a saucepan, bring chicken stock to a simmer with saffron added. Into a 2 1/2 quart baking dish with lid (or foil), mix long grain rice and onion, mixing well. Add the chicken stock. Bake at 350 degrees for 45 minutes.

Step 2

While baking above rice, prepare wild rice according to directions. Yield will be 2 cups. Add wild rice to log grain rice mixture, salt to taste, serve.

 

Recipe Type: Tags: , , , , Ingredients:

Leave a Reply