Green Olive Saffron Rice
Simple yet exotic side dish combining rich saffron with briny Spanish green olives, and the aromatic touch of long-grain white rice.
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Servings: 4
Calories: 215kcal
Ingredients
- 1 1/2 teaspoons olive oil
- 1 cup long grain white rice
- 2 cups chicken-style broth
- 1/4 teaspoon saffron threads about 20 threads
- 1/2 cup Spanish green olives with pimentos quartered
- 1 tablespoon butter cut into small pieces
- 1 tablespoon flat-leaf parsley chopped
Instructions
- Set a medium saucepan over medium-high heat and add the olive oil. When the oil is hot, add the rice and cook for 2 minutes, stirring frequently and toasting to a lightly golden brown.
- Stir in the broth and saffron threads.
- Bring to a simmer, then reduce to low heat. Cover and cook for 18 minutes, until the rice is tender.
- Remove from heat and let the rice stand, covered, for 10 minutes to firm up.
- Fluff rice with a fork, then gently stir in the butter and olives.
- Sprinkle with parsley and serve hot.
Nutrition
Calories: 215kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 740mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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