Nellie's Yellow Rice
A simple and aromatic side dish, this yellow rice gets its beautiful color and subtle flavor from saffron. Sautéed onions and a savory chicken broth base make it a delicious accompaniment to many main courses.
Izvirni recept avtorja Forkin
- Skupni čas
- 41 min
- Porcije
- 4
- Zahtevnost
- Lahko
- Na porcijo
- 303 kcal
Informacije o alergenih: lahko vsebuje oreščki in drevesni oreščki. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
- 2 žlicaolive oil
- 0,5 kosyellow onion, chopped
- 1 skodelicabasmati rice, uncooked
- 2 skodelicachicken broth
- 0,25 skodelicapine nut(neobvezno)
- 1 ščepecsaffron, threads
Oprema
saucepan with lid · fork · cutting board · knife
Postopek
Korak za korakom
- 1
Heat the olive oil in a medium saucepan over medium heat.
Približno 1 min
- 2
Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
Približno 5 min
- 3
Stir in the saffron threads and cook for another minute until fragrant.
Približno 1 min
- 4
Pour in the chicken broth and bring the mixture to a rolling boil.
Približno 3 min
- 5
Stir in the basmati rice and the optional pine nuts, then reduce the heat to low.
Približno 1 min
- 6
Cover the saucepan with a tight-fitting lid and let it simmer for 20 minutes, or until all the liquid has been absorbed.
Približno 20 min
Kuharjeva opomba: Avoid lifting the lid while the rice is simmering to ensure it steams properly.
- 7
Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
Približno 5 min
- 8
Fluff the rice gently with a fork before serving.
Na porcijo
Hranilne vrednosti
- Kalorije
- 302,7kcal
- Beljakovine
- 5,8g
- Ogljikovi hidrati
- 40,2g
- Maščobe
- 13,1g
- Vlaknine
- 0,9g
- Sladkorji
- 1,9g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
Store leftover rice in an airtight container in the refrigerator.
Reheat in the microwave with a splash of water, or on the stovetop over low heat until warmed through.