Saffron Rice With Parmesan Cheese


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Saffron is the world’s most expensive spice. But, a little saffron goes a long way and is used both to flavor and tint food. Saffron comes in powdered form and in threads.

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  • 1/2 small onion, minced
  • 1/2 C. long grain rice
  • 4 Tbs. butter
  • 1/4 C. red wine
  • 1/4 tsp. saffron, chopped fine
  • 1/4 C. parmesan cheese
  • 2 beef bouillon cubes
  • 1-1/4 C. water

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Dissolve bouillon in 1-1/4 C. hot water, add saffron. In small skillet over moderate heat, melt 2 Tbs. butter, add onion, rice and red wine- cook on medium low heat until onion and rice are clear and wine has cooked off. Add 1/3 of the beef broth cover and cook slowly until cooked off. Continue until all the beef broth has been used approximately 45 minutes. Then add 2 more Tbs. of butter and parmesan cheese and cook until melted about 3 minutes. Serve immediately.

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