Saffron Rice with Tomatoes and Fresh Oregano

Name: Saffron Rice with Tomatoes and Fresh Oregano
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

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

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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

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.

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Step 2

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

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Saffron Rice with Tomatoes and Fresh Oregano

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Saffron Rice with Tomatoes and Fresh Oregano

Ingredients

Directions

Reviews

All Reviews for Saffron Rice with Tomatoes and Fresh Oregano