br>Meanwhile, to make the saffron rice, heat oil in a large
Prepare the saffron rice according to the package directions,
large pot; stir in saffron rice. Reduce heat to low, cover
Heat the oil in a large frying pan over medium hight heat. Add the sausage and brown on both sides - about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes.
Drain off the grease. Add the broth and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Stir in the shrimp, cover, and cook for an additional 5 minutes. Remove from heat.
Season with salt and pepper.
Put broccoli in colander to thaw.
Pull tails off the shrimp.
Place rice, water, onion, dill and pepper in rice cooker and start to cook.
When rice is done, add shrimp and broccoli, stir well and leave to warm for a few minutes.
Spray a 2-quart casserole with cooking spray.
Put chicken and onion into the casserole.
Sprinkle with worcestershire, lime and garlic.
Bake in a 350-degree oven for 30 minutes or until chicken is done.
Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese.
Mix, then cover tightly.
Continue to bake at 350 for 45 minutes or until rice is done.
Sprinkle with cheese, cover and let sit on top of stove until cheese melts.
Top with fresh chopped cilantro, if desired.
emove and add saffron, set aside.
Put rice, onion and salt
o 350\u00b0F.
Place saffron in a small bowl and
Rinse rice in a colander with cold
br>Meanwhile to make the rice pilaf, heat oil in a
Place the rice in a strainer and rinse
Heat stock and saffron over low until just simmering.
omato sauce, wine, salt, pepper, saffron, cumin, oregano and bay leaf
Heat oil and fry black cumin seeds for 10 seconds.
Add rice and saute for a few minutes until rice starts to change color and become opaque.
Add water and salt. Bring to a boil, turn down heat and cover.
Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.
Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.
Cook the rice in salted boing water with the saffron according to package instructions.
Heat 1 tbsp of the oil in a saucepan, add the green onions and cook over a gentle heat, stirring, for 3 mins. Add the tomatoes, cannellini beans, and chopped oregano and cook for another 2 mins. Season to taste with salt and freshly ground black pepper.
Meanwhile, heat 3 tbsp oil in a frying pan. Add the fish and cook, turning once, for 5 mins. Serve with the rice and vegetable. Garnish with the extra oregano sprigs.
nd drain the rice several times until the water
br>In small bowl, drop saffron threads in; add boiling water
oil in a pot; add rice and cook, stirring, for exactly
Wash rice until water runs clear.
Heat oil in a large, heavy-bottomed saucepan on medium heat. Cook chicken in batches for 5 mins, turning, until golden. Remove from pan.
Add red pepper to pan and cook for 1 min, until soft. Remove from pan. Add onion and cook for 2 mins, until soft. Stir in rice and cook for 1 min.
Mix in stock and saffron. Season to taste and bring to a boil. Return chicken to saucepan. Top with pepper. Reduce heat to low; cover and simmer for 15 mins, until tender. Add peas and cook for another 5 mins. Serve.