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Saffron Rice with Tomatoes and Fresh Oregano
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Martha Stewart
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1. Ingredients
- 1 pinch saffron
- 2 tablespoons coarse salt, plus more to taste
- 1 1/2 cups jasmine or long-grain white rice
- 3 tablespoons unsalted butter, room temperature
- 2 ripe beefsteak tomatoes, seeded and cut into 1/4-inch dice
- Freshly ground pepper
- 6 sprigs fresh oregano, leaves picked from stem
Nutrition Info
Per Serving
- Calories: 350 kcal
- Carbohydrates: 61 g
- Dietary Fiber: 2 g
- Fat: 8 g
- Protein: 5 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain rice well.
- Place rice in a serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano leaves. Serve immediately.
Yield: 4 servings
3. Still Hungry?
In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.
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