Saffron Rice w/Chicken & Mushrooms
This quick & simple yet delicious meal is perfect for a busy weeknight.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
Ingredients
- 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)
Instructions
- 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.
Notes
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
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.
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.