Serves: 4
Total Calories: 476
Sauté shallot in olive oil in medium saucepan over medium heat until soft. Add rice and stir, crumble in saffron, add water or broth, and salt to taste. Bring to a boil, reduce heat to low, cover, and cook at a simmer for 20 minutes.
This Saffron Jasmine Rice recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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