Saffron Rice Milan
   Servings: 6
 
   Ingredients:
  • 1/2 cup onions, chopped
  • 6 tbsp butter or margarine
  • 1 1/2 cups long-grained rice, uncooked
  • 3 1/2 cups chicken broth or 4 chicken bouillon cubes in 3 1/2 cups boiling water
  • 1 cup tomato sauce
  • 1/2 cup parmesan cheese, grated
  • 1 tsp salt
  • 1/4 tsp black pepper, grounded
  • 1/2 tsp Saffron, crumbled
 
   Preparation:
  1. Add 2 teaspoons of boiling water to saffron and let it soak while rice and chicken are cooking.
  2. Saute onions in 3 tablespoons of the butter until golden brown.
  3. Add rice and stir constantly 10 minutes or until rice is well coated and translucent.
  4. Add chicken broth and simmer 20 minutes or until tender, stirring occasionally to prevent sticking.
  5. Add remaining butter, black pepper, tomato sauce and saffron infusion.
  6. Sprinkle Parmesan cheese over top and serve at once.