This is one of the only recipes I've ever "made up" myself. But I did. After too many years of salty icky Rice a Roni, I decided I didn't want to feed that crap to my kids. So I started work on and adjusting this recipe until I got it perfect. Many pots of rice later, I have a hit, that is not only easy to prepare, but everybody loves it.
Monica's Saffroned Rice
1 cup Jasmine Rice
1/4 cup Orzo Pasta
1/4 cup slivered almonds ( I do leave the nuts out often, if I do, I increase the orzo to 1/2 cup.
3 cups low salt chicken broth
1 teaspoon chicken bullion
1 tablespoon butter
1 good pinch of saffron
Directions: In a non stick sauce pan with a lid, melt the butter. After the butter has melted, add the rice, orzo and almonds. Saute until the rice begins to turn white, an the orzo begins to brown a bit. Add the chicken broth, chicken bullion, and saffron. Stir well to mix. Cover pot, and cook on low for about 20 minutes, or until all liquid is gone. I usually turn the pot off and let it sit to finish cooking for about 10 more minutes without taking off the lid. Stir, serve and enjoy.
We love this rice with seafood, grilled flank steak, or BBQ'ed Chicken.
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