Saffron Rice

Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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 1 cup rice

1 cup water

2 chicken oxo cubes

tsp. saffron (or turmeric)

2 tsp. lemon juice

1 tbsp. butter

1 tbsp. olive oil

green pepper, - chopped fine

1 stalks celery – chopped fine

1 small carrot, - grated or chopped fine

lb. small shrimp.

1 tsp. Vetsin (MSG) or 1 tsp. salt

Sprinkle of garlic powder

Boil water, oxo, saffron and lemon juice.  Add rice and simmer 35 min.  Brown green pepper, celery, carrot and shrimp in oil and butter.  Mix in cooked rice, vetsin (or salt) and sprinkle with garlic.  Heat through and serve.

This rice is delicious with any fish or poultry dish.  It was created to go with baked fish and company.  This is also where I have to admit to being a little confused about saffron.  A friend had been to the Island of Antigua and had brought me back a vial of yellow powder that she said was saffron.  In all my twenty years of searching, I have never found saffron in a yellow powder form.  It would seem to have been turmeric and not saffron at all.  Since then, I have used the usual red threaded saffron with great success, but I have had equal success with turmeric.  So.... whatever ya got will do just fine.

Serves: 4

Serve With:  Any fish or poultry