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tandem cooking: mood food (a valentine's day menu)

saffron rice
Saffron’s pricey, but fortunately, a little of this fabulous spice goes a very long way.

1 cup short-grained rice
1 cup veggie or chicken stock
2/3 cup water
pinch of saffron powder or crumbled threads
1/2 small onion
sprinkle of thyme

serves 2
time 20 minutes

1 Heat the stock along with the saffron and thyme in a small covered stockpot until just about boiling.
2 Meanwhile, mince the onion. Heat a tablespoon or two of olive oil in another small stockpot; when the oil’s hot, sauté the onion until soft (five minutes or so). Stir in the rice, and cook for another minute or so. Add the heated stock and a sprinkle of thyme. Bring the mixture to a boil, then lower heat, cover and cook for 15 minutes.
3 Remove the cover after 15 minutes. If there’s still some liquid left but the rice seems cooked through, cook uncovered for another couple of minutes, until the water’s evaporated off. (If the rice still seems a little chewy, on the other hand, cover and cook another three to five minutes). Remove from heat and serve.


pair this with :
crostini with mushrooms and brie | pesto-stuffed scallops | pear and gorgonzola salad | flan  

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