Lemon Saffron Rice

Lemon Saffron Rice combines aromatic saffron, bright lemon juice, spicy chorizo, and toasted slivered almonds for a dish that is bursting with flavor in every bite.


Ingredients
1/8
teaspoon
saffron
1
tablespoon
unsalted butter
1
cup
brown rice
1
teaspoon
kosher salt
1/2
cup
diced smoked chorizo
*
Juice of 1/2 lemon
1/4
cup
toasted slivered almonds
*
freshly ground black pepper
Directions
In a small saucepan combine 1/2 cup water and saffron. Bring to a low boil then set aside.
Meanwhile, in a pot set over medium-high heat melt the butter. Add the rice and sauté until toasted. Add the saffron infused water. Stir to combine and add 1 1/2 cups water and salt.
Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes. Fold in the smoked chorizo and cook until the rice is fluffy and tender, another 10 to 15 minutes.
Sprinkle the lemon juice over the rice and add the almonds. Fold together and adjust the seasoning with salt and pepper.

The base number of servings for this recipe is 4
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