Saffron Fried Rice

Saffron fried rice is one of my favorite things to eat.

I love the smell of the saffron as well as it's delicate savory flavor and the yellow color it adds to rice.

Ingredients:

4 slices of bacon

1 cup sausage, sliced or crumbled

2 chicken breasts

8 shrimp

1/2 cup chopped celery

1 cup chopped onions

1/2 cup chopped carrots

4 cloves garlic, minced

olive oil

1 cup artichoke hearts sliced into bite-sized pieces

1 cup black olives

4 cups uncooked long grain rice

6 cups water

1 14 oz. diced tomatoes

1/2 teaspoon saffron threads

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

salt and pepper to taste

Cut up 4 slices of bacon.

This pepper bacon is from Stater Brothers.

Steve The Plumber says Stater Brothers has the best bacon.

Brown the bacon in a large pot, then remove and set aside.

I had this linguiça sausage in the freezer.

Good chance to use it.

Chop into small pieces and brown it in the bacon fat.

Remove from pan when browned and drain along side the bacon.

Cut the chicken breast into bite-sized pieces.

Add to the pot and lightly brown.

Remove and drain.

The chicken doesn't need to be fully cooked because you're going to add it back into the pot when the rice is almost done and it will steam to cook through.

Chop the celery, carrots, onions and garlic.

Before adding the vegetables into the pot, remove all but about a tablespoon of fat.

Saute the vegetables until they're wilted.

When the vegetables are wilted, add 2 to 3 tablespoons of olive oil, then add the rice.

Saute the rice over medium-high heat until the rice is lightly browned.

This fried rice is different from my Bacon Fried Rice, in that the rice is fried before it's cooked.

Add the diced tomatoes and give them a rough chop with your spoon, then add the water and bring to boil.

This is the saffron I have.

I think it may have come from Trader Joe's or Whole Foods.

I love the smell of saffron.

"I'm just mad about Saffron, Saffron's mad about me..."

What song is that from?

Add a 1/2 teaspoon to the pot.

I read somewhere that saffron is the most expensive spice by weight.

It's harvested from a saffron crocus flower.

It's the stigma--and there's only three per flower.

I tried growing them in my yard years ago, but with no luck.

Add the oregano and cumin.

Salt and pepper to taste.

When it comes to a full boil, turn the heat to low and cover for 30 minutes.

After 30 minutes, put the cooked meats, olives, artichoke hearts and shrimp on top of the rice, cover again and steam for 20 more minutes or until the shrimp is curled and pink and the rice is done.

Turn the heat off and let the rice steam for 10 minutes.

Mix toppings into the rice before serving.

Sometimes it's a little tricky to get the rice fluffy.

Last year I got a new cooktop, and have had to make adjustments cooking the rice--more heat or less heat while the rice is covered and steaming, and adjusting the amount of water.

This rice is worth a few tries to get it right!

Garnish with cilantro leaves and serve with a green salad.

Itadakimasu!

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Be back to posting again after the holiday.

Have a great July 4th!

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Ingredients:

4 slices of bacon

1 cup sausage, sliced or crumbled

2 chicken breasts

8 shrimp

1/2 cup chopped celery

1 cup chopped onions

1/2 cup chopped carrots

4 cloves garlic, minced

olive oil

1 cup artichoke hearts sliced into bite-sized pieces

1 cup black olives

4 cups uncooked long grain rice

6 cups water

1 14 oz. diced tomatoes

1/2 teaspoon saffron threads

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

salt and pepper to taste

Cut up 4 slices of bacon and brown in a large pot. Remove and set aside. Add the sausage, brown it, remove and set aside. Do the same with the chicken. Remove all but 1 tablespoon of the fat from the meats, then add the chopped celery, onions, carrots & garlic and saute until wilted.

When the vegetables are wilted, add 2 to 3 tablespoons olive oil, then add the rice and saute until rice is lightly browned. 

Add the diced tomatoes, giving them a rough chop with your spoon, then add the water and bring to boil. Add 1/2 (or more) teaspoon saffron to the pot, oregano, cumin, salt and pepper. When the liquid comes to a full boil, turn the heat to low, cover and cook for 30 minutes.

After 30 minutes, put the cooked meats, olives, artichoke hearts and shrimp on top of the rice, cover again and steam for 20 more minutes or until the shrimp is curled and pink and the rice is done. Turn the heat off and let the rice steam for 10 minutes. Mix what's cooking on the top into the rice before serving.