This Saffron Rice is a great simple side dish that's fragrant and full of flavor.
2cupsbasmati riceorganic recommended
1/2cupchopped onion(red or yellow)
1/4tspsaffronI recommend a quality Spanish saffron
Place the rice in a fine mesh strainer and rinse under running water for 2 minutes, until the water runs clear.
Add the ghee, onion, and 1/2 tsp salt to a 12" nonstick skillet set over medium heat. Crumble the saffron between your thumb and finger and add to the pan. Cook for 5 minutes until the onion has softened.
Increase the heat to medium high and add the rinsed rice. Cook for 3 minutes, until the grains look dry and turn opaque.
Add the chicken stock and increase the heat to high to bring to a boil, which should take a minute or two. Reduce the heat to medium low to maintain a simmer, then cover the pan with a lid. Cook for 18-20 minutes, until the liquid has been fully absorbed.
Stir the rice well, then replace the lid and let the pan sit off the heat for 10 more minutes. Serve and enjoy!
Storing leftovers: Keep in the fridge for up to 5 days in an airtight container.Freezing: Store in an airtight container for up to 2 months.Reheating: You have two choices. First, you could thaw the rice overnight by moving it from the freezer to the fridge, then microwaving or stir frying as usual to warm it up. Or, if you wish to reheat from frozen, microwave at 50% power for 2-5 minutes, depending on the amount, but make sure you place a dish or plastic wrap or something to seal the top and trap in the moisture, otherwise it may dry out.