Spareribs With Saffron Rice Recipes

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

Steps:

• Spray a 2-quart casserole with cooking spray.
• Put chicken and onion into the casserole.
• Sprinkle with worcestershire, lime and garlic.
• Bake in a 350-degree oven for 30 minutes or until chicken is done.
• Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese.
• Mix, then cover tightly.
• Continue to bake at 350 for 45 minutes or until rice is done.
• Sprinkle with cheese, cover and let sit on top of stove until cheese melts.
• Top with fresh chopped cilantro, if desired.

Steps:

• In a large skillet or saucepan with a lid sauté onion and jalapeños in olive oil until softened.
• Stir in garlic, herbs, zucchini, red pepper, green pepper and tomatoes and cook with lid on for 10 minutes.
• Add rice, broth and saffron milk and stir to combine, cook till the rice is just tender and the liquid nearly absorbed 15-20mins.
• Stir in peas, salt and pepper and let cook a further 10mins or until peas are cooked through and tender.

Steps:

• Place the ribs in a large pan. Mix together the garlic, ginger, chili, hoisin sauce, tomato catsup, honey, soy sauce, mustard and Worcestershire sauce and pour over the ribs. Leave to marinate for 2-3 hours.
• Cook in a preheated oven at 400°F for 1 hour, turning 2-3 times. Reduce to 350°F for a further 15-20 minutes, until tender.
• Meanwhile, melt the butter in a pan and soften the onion. Add the rice and cook for 1 minute.
• Strain the saffron bouillon over the rice and cook until tender and the liquid is absorbed.
• Season, stir in the oranges and almonds and heat gently.
• Garnish the ribs and serve with the rice.