A Trio to Get You Started
1/2 t. fresh saffron (or 1/4 t. dried saffron threads steeped in 1/2 cup hot water for 10 minutes)
2 tablespoons of butter
1 cup uncooked white rice
1/2 teaspoon of salt
2 cups (total) boiling water
If using dried spice, steep the saffron in the 1/2 cup of boiling water and set aside.
Melt butter in a skillet, add rice and salt. Stir over medium heat until the rice absorbs the butter. Add the saffron and a total of 2 cups of boiling water. (Either fresh saffron and 2 cups of water or dried saffron steeped in 1/2 c. water and 1 1/2 cups of additional water.) Cover, reduce heat to low level and cook until all the liquid is absorbed. Enjoy as a colorful and flavorful side dish.
Mix together:1/2 t. fresh saffron (or 1/4 t. dried saffron threads steeped in 2 t. hot water)
1/2 c. mayonnaise
1 t. chopped or minced garlic
Add color and flavor to sandwiches and wraps.
Saffron and Corn Polenta
2 tablespoons olive oil
1 cup chopped onion
5 cups low-salt chicken broth or vegetable broth
1 teaspoons salt
1/2 teaspoon fresh saffron threads or 1/4 t. dried
1 cup polenta (course dried cornmeal)
1 1/2 cups frozen corn, thawed
Heat olive oil in large saucepan over medium-low heat. Add onion; cover and cook 5 minutes until just translucent. Add broth, salt, and saffron; bring to boil. Whisk in polenta. Continue to whisk as polenta boils and starts to thicken, 2 to 3 minutes. Reduce heat to low. Simmer 10 minutes, stirring every 2-3 minutes. Cover saucepan and simmer about 10 minutes longer until polenta is very thick. While polenta is cooking, whirl thawed corn kernels in food processor until coarsely pureed. Fold into polenta and serve hot.