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Saffron Rice with Frizzled Leek

from the book, Farm Fresh and Fast put out by the Fairshare CSA Coalition

Saffron Rice with Frizzled Leek

by Patricia Mulvey and Laura Gilliam of Local Thyme


1 Tablespoon canola oil

1 Tablespoon butter

1 leek (white and light green parts only), halved lengthwise and cut into slices

1 cup white rice

Generous pinch Saffron

2 cups chicken or vegetable broth

salt & pepper to taste


Heat the oil and butter in a medium pot with a tight fitting lid. Add the leek and cook over high heat until browned and crisp.  Stir in the rice, saffron, both, salt, and pepper. Bring to a boil, cover, reduce the heat to medium-low, and cook until the rice is tender, 15-20 minutes. Fluff the rice with a fork and serve hot.

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Leek, Butter,