|Stock image - I didn't have time to|
snap one with company arriving.
With another family dinner approaching, I decided to do an internet search to see if I could find inspiration and stumbled across this intriguing recipe offering a mix of saffron, lemon juice, lemon rind and chives. The rice was also only stirred at the start and then once during the cooking process - so low maintenance. The saffron would give it a beautiful yellow colour, the lemon juice and rind a nice tang, and the chives a pop of green. The aroma that wafted from the casserole when I uncovered it immediately caught everyone's attention. It was a hit!
- - - -
Lemon Saffron Rice With Chives
Serves 6-8 depending on serving size
3 Large shallots, thinly sliced
Pinch (generous) of saffron threads
2 C Arborio (Italian) rice
4 C Low-salt chicken broth
4 T Fresh lemon juice
3 T Finely Grated Lemon Rind (about 2 large lemons)
1 Large bunch chives, chopped (about 1/2 cup)
Salt and freshly cracked white pepper
Melt butter in heavy, large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.