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Saffron Rice with Tomatoes and Fresh Oregano

In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.

  • servings: 4
Photography: Victoria Pearson

Ingredients

  • Pinch of saffron
  • 2 tablespoons coarse salt, plus more to taste
  • 1 1/2 cups jasmine or long-grain white rice
  • 3 tablespoons unsalted butter, room temperature
  • 2 ripe beefsteak tomatoes, seeded and cut into 1/4-inch dice
  • Freshly ground pepper
  • 6 sprigs fresh oregano, leaves picked from stem

Directions

  1. Step 1

    Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain well.

  2. Step 2

    Place rice in serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano.

Source
Martha Stewart Living, March 2001