Saffron Rice
This mild rice works really well with so many things. Saffron is found in Paella, Risotto, and pairs beautifully with seafood, poultry, pork and sausage. Saffron comes from the Crocus flower stigmas, which makes it one of the most expensive spices in the world.
Ingredients
- 1 TBSP butter 0 CHO
- 1 cup (177 gr) Uncle Ben’s long grain converted rice (24 CHO/30GR) 141.6 CHO
- ½ cup (60 gr) orange peppers, chopped 3 CHO
- 2 cups chicken stock 0 CHO
- 1 tsp saffron 0 CHO
- ½ tsp salt 0 CHO
- 1 TBSP chives chopped 0 CHO
TOTAL CHO FOR RICE 144.6 CHO
- TOTAL WEIGHT 550 GRAMS
- 144.6 CHO DIVIDED BY 550 GRAMS = .262 CHO/GRAM
- 1 TBSP = 11 GRAMS (.262 CHO x 11 GRAMS) 2.88 CHO/TBSP
- ¼ CUP = 4 TBSP (2.88 CHO x 4) 11.52 CHO/1/4 CUP
- 1/3 CUP = 5.33 TBSP (2.88 CHO x 5.33) 15.35 CHO/1/3 CUP
Instructions
- Place chicken stock in a sauce pan and heat but do not boil. When warm, remove ¼ cup stock to small dish and crumble saffron over the ¼ cup of stock. Let steep for 15 – 30 minutes.
Chop pepper and then melt butter in another sauce pan. Add peppers and Sauté for 2 minutes. Peppers will be fragrant, then add the rice. Sprinkle salt and stir to coat rice evenly with butter. Add chicken and saffron stock. Stir once more and mostly cover with lid. (This will be the last time you stir the rice until finished).
- Bring rice to a boil and reduce heat. Simmer for 25 minutes. There will be small “holes” in the top of the rice when it is done.
- Remove from sauce pan to serving tray, sprinkle with chives and serve.
*Use Basmati rice if you prefer
