Chicken Saffron Rice Pilaf
Ingredients
- 1 pinch saffron
- 1 tablespoon ghee or olive oil
- 1 large carrot peeled, chopped
- 1 stalk celery outside parts peeled, chopped
- 1 1/2 cups basmati rice or jasmine rice
- 3 cups low sodium chicken broth
- 1/2 teaspoon onion powder
- 1 1/4 cups poached or roasted chicken breast shredded
- 1 lemon
- fresh parsley chopped
Instructions
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Place saffron in a small bowl and add a little water; let soak.
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Heat ghee in large skillet. Add carrots and celery; saute until carrots soften, about 3-4 minutes. Add rice and saute until lightly toasted, coating with oil.
Cooking in rice cooker
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Transfer rice mixture to rice cooker. Add saffron, chicken broth and onion powder. Cook on white rice setting.
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Add shredded chicken to rice and toss; cover and let sit 5 minutes until chicken is heated through.
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When ready to serve, squeeze lemon juice on top of rice and toss. Garnish with chopped parsley.
Cooking on the stovetop
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Add saffron, chicken broth and onion powder to skillet. Bring to a boil, then reduce heat and cook on medium-low, covered, for 25-30 minutes, until rice is cooked.
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Add shredded chicken to rice and toss; cover and let sit 5 minutes until chicken is heated through.
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When ready to serve, squeeze lemon juice on top of rice and toss. Garnish with chopped parsley.
Recipe Notes
Adapted from Rebecca Katz's Cancer-Fighting Kitchen cookbook