Saffron Rice Recipe
Need a scrumptious side dish for our Red Trout with Salsa Verde? This floral saffron rice is quite the pairing for the delicate fish and its vibrant sauce—the acid from the roasted tomatoes and the rich creamy avocados completely WIN at bringing this fusion of flavors together.
Makes 4 servings
- 2 cups chicken stock
- 2 cups cherry tomatoes
- 1 avocado, pitted, skinned, and cubed
- 1 cup basmati rice
- 1/4 cup sweet onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon saffron threads
- 1 teaspoon salt
- 1 teaspoon pepper
Pre-heat oven to 350. Toss tomatoes in 1 tablespoon of olive oil and roast for 20 minutes. Heat the chicken stock and saffron in a saucepan, keeping warm.
In a large saucepan, heat oil and cook onions on medium heat for 5-6 minutes. Add rice and stir to coat with onions and oil. Add stock saffron mix to rice and onions, bringing to a boil. Cover and cook on medium heat till rice is light and fluffy (or about 20-25 minutes).
Toss tomatoes and avocados into the rice mix. Plate the saffron rice mix on center of plate and top with the Red Trout and Salsa Verde. Enjoy!
Recipe submitted by Eric Leskovar.