16 ounces low sodium chicken broth
Pinch of saffron threads
1/4 cup finely diced red onion
2 tablespoons unsalted butter
1 cup long-grain rice
1 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup chopped walnuts, toasted
4 Basil leaves, chopped
Heat broth small saucepan over moderate heat until hot, then sprinkle saffron, salt and pepper into liquid and stir. Remove from heat. Set aside.
In a separate 2-quart heavy saucepan cook onion and butter over medium heat, stirring occasionally, until golden brown, approximately 5 minutes.
Add rice into onions and cook, stirring, until pale golden, about 3 minutes. Stir in saffron broth, and bring to a boil.
Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in walnuts. Garnish with basil and serve.
Recipe printed from http://TheSlowRoastedItalian.com/
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