Saffron Preserved Lemon Scented Shrimp Rice Pilaf Recipes

Steps:

• Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.

Steps:

• 1, Heat large Dutch oven over medium high heat. Add oil to pan; swirl to coat. Add onion and bell pepper, saute 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds. Add rice and next 6 ingredients (through broth). Bring rice mixture to boil; cover pan. 2. Reduce heat, and simmer 15 minutes Add shrimp and simmer another 5 minutes until shrimp turn pink. Remove from heat and stir in peas and lemon juice.