Saffron Rice with Green Peas

Here is my accompaniment for the Albondigas I had over the weekend. This rice is so easy and pretty too. Of course after the fact, I saw Giada make a similar recipe with pancetta. I guess I'll have to try that next time. This rice was great with the meatballs, but I am looking forward to having it again with all kinds of meats and maybe even some kind of garbanzo bean mixture. This is easily made into a vegetarian dish by using vegetable stock or water in place of the chicken stock.



Saffron Rice with Peas
(Based on Jehan Can Cook)

Makes 2+ servings

1/2 small onion, diced
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 cup rice
Pinch saffron strands
1 1/2 cups chicken stock
Salt and pepper to taste
1/2 cup frozen green peas

Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook until fragrant, another minute. Add the rice and toast until lightly golden.

Carefully add the chicken stock and saffron. Bring to a boil, season with salt and pepper, then reduce to a simmer and cover. Cook on low for about 15 minutes. Add the peas and cook another 5 minutes until the peas are thawed and the rice is cooked through.

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