Rice recipes |
Saffron rice bake |
1 cup uncooked regular rice 3 tablespoons vegetable oil 1 large onion, chopped (1 cup) 1 clove garlic, minced 6 to 8 strands saffron 2 1/2 cups hot water 3 envelopes instant vegetable broth 1/2 teaspoon salt 1 tablespoon Worcestershire sauce Few drops liquid red pepper seasoning 1 package (12 ounces) frozen deveined shelled raw shrimps |
Sauté rice in vegetable oil, stirring constantly, until toasty-brown in a large frying pan; push to one side. Add onion and garlic and sauté until soft. Combine saffron with hot water in a 4-cup measure; let stand a few minutes, then stir in vegetable broth, salt, Worcestershire sauce and red pepper seasoning. Stir into rice mixture with shrimps. Heat to boiling; spoon into an 8-cup baking dish; cover. Bake in moderate oven (350°F) 1 hour, or until liquid is absorbed and rice is tender. Pull a few shrimps to the top for a garnish, if you wish. |