Tuna and Saffron Rice
3 tablespoons butter or margarine
1 small onion, finely chopped
1 cup uncooked long-grain rice
pinch ground saffron
2 3/4 cups chicken broth or bouillon
1/2 cup Parmesan cheese
1 can (7 ounces) tuna, drained and flaked
Melt butter in a skillet or large saucepan; add onion and cook until tender.
Add rice and stir for 3 minutes.
To 1/2 cup of the chicken broth, add saffron; set aside.
Add remaining 2 1/4 cups broth to rice. Cook over low heat, stirring occasionally.
When liquid is absorbed, add the saffron-flavored bouillon and cook until rice is tender.
Remove from heat; stir in Parmesan cheese and tuna.
Servings: 6
3 tablespoons butter or margarine
1 small onion, finely chopped
1 cup uncooked long-grain rice
pinch ground saffron
2 3/4 cups chicken broth or bouillon
1/2 cup Parmesan cheese
1 can (7 ounces) tuna, drained and flaked
Melt butter in a skillet or large saucepan; add onion and cook until tender.
Add rice and stir for 3 minutes.
To 1/2 cup of the chicken broth, add saffron; set aside.
Add remaining 2 1/4 cups broth to rice. Cook over low heat, stirring occasionally.
When liquid is absorbed, add the saffron-flavored bouillon and cook until rice is tender.
Remove from heat; stir in Parmesan cheese and tuna.
Servings: 6
MsgID: 3128850
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Canned Fish (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Canned Fish (26)
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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