Would you intentionally feed your family the following: MSG, corn cereal solids, partially hydrogenated and genetically modified soybean and cottonseed oil (trans fats), dehydrated chicken meat, and artificial colors yellow #5 and red #3?
I didn’t think so. Neither would I. That is why I was horrified when I actually read the ingredients on the innocent looking, packaged yellow rice that my children love. The following yellow rice recipe is easy, tastier, and most importantly healthier than the packaged version. For picky eaters, the garbanzo beans and/or peas can be omitted. Don’t complain about the cost of saffron. A little goes a long way and it is worth every penny. Make sure to use organic chicken broth (DO NOT use chicken bouillon cubes which are full of the same ingredients as the packaged rice).
- 2 cups shelled fresh peas or frozen, thawed
- 2 cups basmati rice
- 4 tablespoons (1/2 stick) butter
- 1 large onion, finely chopped
- 3 cups canned low-salt chicken broth
- 1 teaspoon salt
- 1/2 teaspoon saffron threads
- 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes. Drain and reserve. If using thawed peas, set aside.
Place rice in sieve. Rinse rice under cold running water until water runs clear. Drain. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice; stir 1 minute. Add broth, salt and saffron; bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir peas and garbanzo beans into rice. Cover and let stand 5 minutes. Transfer to bowl and serve.
Recipe from Bon Appetit 1998