Recipe: Saffron Rice (with carrot, onion and celery)

SAFFRON RICE

1 large carrot, finely diced
1 medium onion, finely diced
1 stalk celery, finely diced
1 tbsp olive oil
1 1/2 cups uncooked rice
3 cups chicken stock
Pinch of saffron (I use saffron threads not powder)

Saute carrot, onion and celery in olive oil until tender.

Add rice and stir to coat in oil. Add saffron and cook a few seconds.

Add stock, bring to a simmer cook for 15 minutes or until rice is done. Remove from heat and let stand for 5 minutes.

This will serve 4 people easy.
From: Dal, Vancouver, Canada