There’s nothing fancy going on with this dish, it’s just a simple yet delicious meal that can be thrown together on a busy weeknight. Or on the last night of a long weekend, when you’re trying to get all of your chores done before the work week starts so you don’t have time for an involved meal (the latter being my situation this evening).
Active, involved time for this recipe is really only about 10-15 minutes. The other 20 minutes is letting the rice cook/simmer, which allows you to go do other things if you don’t feel like standing in front of the stove (and when does anyone ever really feel like doing that?), so it was a perfect choice for tonight when I had to do the back-to-work prep and couldn’t stand in front of the stove even if I had wanted to.
Saffron Rice w/Chicken & Mushrooms
- 4 cups chicken broth (you could substitute vegetable broth instead if desired, but chicken broth gives it a better flavor)
- 2 large pinches of saffron threads
- 4 Tbsp. (1/2 stick) unsalted butter
- 1 medium-sized sweet onion (chopped)
- 2 large stalks of celery (diced)
- 8 oz sliced mushrooms (chopped into smaller pieces) - I use cremini/baby bella mushrooms
- 2 cups (380g) long grain rice (uncooked) - you cannot use "minute rice" for this recipe, it must be original, long grain rice
- 1/2 tsp. salt (plus more to taste, if needed)
- 1/2 tsp. ground black pepper (plus more to taste, if needed)
- 1+1/2 cups of rotisserie chicken (chopped into bite-sized pieces) - you could use some leftover chicken instead if you prefer
- 1 tsp. dried parsley flakes (or 1 cup of chopped fresh Italian parsley)
- Heat the chicken broth in a medium-sized saucepan until it comes to a simmer, then add in the saffron and allow to infuse with the broth.
- Meanwhile, melt the butter in a larger saucepan over medium-high heat, then add the mushrooms, celery and onion and cook, stirring constantly, until the vegetables have softened.
- Add the rice to the butter/vegetable pan and stir until everything is thoroughly mixed and rice is coated with butter, then add in the saffron-infused chicken broth, salt and pepper and bring to a boil.
- Reduce heat to medium and cook uncovered for ~15-20 minutes until the rice is fully cooked and liquid is absorbed.
- Stir up the rice to fluff it up, then add in the chicken and parsley and stir until the chicken has heated.
- Serve hot.
Adapted from <a href="http://www.errenskitchen.com/chicken-and-saffron-rice/" target="_blank" Erren's Kitchen. Active, involved time for this recipe is really only about 10-15 minutes. The rest of the time is letting the rice cook/simmer, which allows you to go do other things if you don't feel like standing in front of the stove.