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cooking: mood food (a valentine's day menu)
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
time 20 minutes
Heat the stock along with the saffron and thyme in a small covered
stockpot until just about boiling.
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.
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.
with mushrooms and brie | pesto-stuffed
scallops | pear and
gorgonzola salad | flan
. laze . home.