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|Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings.||This recipe was chosen specifically for a big California Zinfandel. If you would like to learn more about this grape, and see the rest of our Zinfandel dinner, click the link above.|
|Saffron comes from the dried stigmas of the saffron crocus. Typically saffron has a slightly bitter taste and adds a beautiful yellow color to the rice. It is the world's most expensive spice.|
|1 1/2 cups long grain white rice (basmati is great)
3 cups chicken or vegetable stock
1 teaspoon saffron threads, crushed
1/4 stick butter
tiny pinch of powdered ginger or cinnamon (optional)
golden raisins and toasted pine nuts, sliced almonds, or pecans (optional)*
salt and pepper.
|1. In a large, lidded sauce pan, bring water to a boil. Add saffron and turn heat down to medium-low. Allow saffron to steep for 5-10 minutes, until the water is a beautiful golden-orange color.
2. Add rice, butter and spice. Return to boil. Cover pot and turn heat down to low. Simmer for 20 minutes without stirring. Fluff with a fork, add salt to taste, and serve immediately. Garnish with raisins and nuts if desired.
* If desired, saute pine nuts in 2 tablespoons of olive oil until slightly browned - do not overcook.