Jeweled Saffron Rice
Servings: 8 | Time: 45 minutes
Directions
- In large saucepan heat oil over medium. Add shallots; cook until soft, about 3 minutes. Add asparagus and salt. Cook 3 minutes. Stir in rice and saffron; cook 1 minute.
- Add chicken stock. Bring to boiling. Reduce heat. Simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 15 minutes.
- Fluff rice with fork. Spoon into serving bowl. Gently fold in pomegranate seeds.
Ingredients
1 1/2 tablespoons olive oil
1/4 cup chopped shallots
1/2 cup chopped asparagus
1/8 teaspoon salt
1 1/2 cups short grain rice, thoroughly rinsed
1 to 2 Pinches saffron threads
2 2/3 cups chicken stock
1/2 cup pomegranate seeds
