New This Month

Yellow Rice with Sausage and Tomato


This dish uses saffron; but only a pinch or a few threads of what's been dubbed the world's most expensive spice. Use saffron sparingly as too much can give food a medicinal flavor. Whereas annatto seeds are sauteed in oil, saffron must be cooked in liquid like a broth. This variation was created by Pam Sorin.

  • Yield: Makes 4 servings


  • 2 tablespoons grape seed oil or extra-virgin olive oil
  • 1 small red chile, stemmed, seeded, and minced
  • 3 cloves garlic, minced
  • 1 1/2 cups vegetable or chicken broth
  • 1 cup long grain white rice
  • 1 pinch saffron threads
  • 1/2 pound vegetarian sausage, cut into 1/2 inch slices
  • 1 cup diced large tomato
  • 1/4 teaspoon salt
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste


  1. Heat oil in a large saucepan over medium-high heat.

  2. Add chile and garlic and cook until fragrant about 1 minute. Stir in broth, rice, saffron, sausage, tomato, salt and bay leaves. Bring to boil. Reduce heat to medium; cover and cook 20 minutes. Remove from heat and let sit covered 10 minutes. Season to taste with salt and pepper. Serve warm.

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