| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 cups low-sodium chicken broth
- 2 cups instant rice
- 1/4 teaspoon salt
- 1 pinch saffron threads
- 2 tablespoons currants
Instructions
- In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
- Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 383 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 183 mg |
Reviews
Didn’t care much for this recipe as written. Firts of all, saffron cost too much just to use a pinch; made rice really sticky and found that it didn’t add much flavor for the cost; have started cooking rice in broth and using dried cranberries now; greta texture and flavor combination
I actually used a package of saffron rice from the store and used golden raisins instead of currants but I loved the hints of sweetness and texture of the combination, I also loved this as a side to the Guava (I made mine mango) chicken.
You really don’t want all those saffron threads actually in the rice. Ick. Buy saffron rice instead.