Saffron rice bake: Date Added: 19 Nov 2009
Listed in: Rice

1 cup uncooked regular rice
3 tablespoons vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, minced
6 to 8 strands saffron
2 1/2 cups hot water
3 envelopes instant vegetable broth
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
Few drops liquid red pepper seasoning
1 package (12 ounces) frozen deveined shelled raw shrimps

Sauté rice in vegetable oil, stirring constantly, until toasty-brown in a large frying pan; push to one side. Add onion and garlic and sauté until soft.

Combine saffron with hot water in a 4-cup measure; let stand a few minutes, then stir in vegetable broth, salt, Worcestershire sauce and red pepper seasoning.

Stir into rice mixture with shrimps. Heat to boiling; spoon into an 8-cup baking dish; cover. Bake in moderate oven (350°F) 1 hour, or until liquid is absorbed and rice is tender. Pull a few shrimps to the top for a garnish, if you wish.

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