Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings

This Spanish-style rice recipe is cooked like risotto. It's a hands-on method that yields a flavorful, creamy dish for a crowd.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In small saucepan combine saffron and 1 cup water; bring to boiling. Remove from heat. In large saucepan bring broth to boiling; reduce heat. Cover and keep warm.

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  • In 12-inch skillet combine saffron mixture and rice; bring to boiling over high heat. Simmer, stirring frequently, until most liquid is absorbed. Add carrot, sweet pepper, turnip, squash, and 1 cup broth; bring to boiling; reduce heat to medium. Simmer and stir until most liquid is absorbed. Continue adding broth, 1 cup at a time, stirring constantly until liquid is absorbed and rice is just tender (about 20 minutes, adding 5 cups broth total).

  • Add green onions, mushrooms, zucchini, and 1 cup broth. Cook and stir until liquid is absorbed. Add remaining 1 to 2 cups broth. Cook and stir until vegetables are tender and rice is tender yet slightly firm in the center (about 10 minutes, adding 2 to 3 cups broth total.)

  • Remove from heat; stir in 4 tablespoons of the olive oil. To serve, drizzle with remaining olive oil and sprinkle with thyme. Makes 8 servings.

Nutrition Facts

263 calories; fat 9g; saturated fat 1g; carbohydrates 43g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 4g; vitamin a 2283.7IU; vitamin c 27.2mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 84.7mcg; sodium 840mg; potassium 232mg; calcium 20.2mg; iron 2.3mg.
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