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Recipe courtesy of Sandra Lee

Saffron Rice with Currants

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    383
    Total Fat
    1
    Saturated Fat
    0
    Carbohydrates
    82
    Dietary Fiber
    0
    Sugar
    3
    Protein
    9
    Cholesterol
    0
    Sodium
    183
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
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Ingredients

2 cups low-sodium chicken broth

2 cups instant rice

1/4 teaspoon salt

1 pinch saffron threads

2 tablespoons currants

Directions

  1. In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
  2. Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.
Show: Semi-Homemade Cooking
Episode: Sweet and Savory Grilling

Categories:

Easy Side Dish Recipes Side Dish Saffron Rice Rice Recipes American Grain Recipes Gluten Free Low-Fat

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3 Reviews
Add Your Review

Lucretia P.

Didn't care much for this recipe as written. Firts of all, saffron cost too much just to use a pinch; made rice really sticky and found that it didn't add much flavor for the cost; have started cooking rice in broth and using dried cranberries now; greta texture and flavor combination

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