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SAFFRON RICESAFFRON RICE (X22)
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For medieval Arabs, who began cultivating saffron from Spain by 960 b.c., the color yellow was a symbol of Joy. Golden Rice became a tradition for holidays and the Sabbath for Sephardic Jews. Saffron Rice as a side dish, goes well with lamb, pork, or fish. Saffron Rice is also great in paella.
Great side of the plate item. Use as a stuffing or blend with cooked toasted orzo and nuts for a delicious pilaf.
White Rice, paprika, turmeric, saffron powder.
Place 1 cup of rice and 1.75 cups of water in a pot with a lid. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand 5 min. Season as desired and fluff with fork before serving. 1 cup dry yields 2.5-3 cups cooked.
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