Pancetta and Saffron Rice

Name: Pancetta and Saffron Rice
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 6
Cuisine: Global
Ingredients: 532 milliliters white basmati rice; 2 teaspoons kosher salt; 946 milliliters low-sodium chicken stock; 1 Tbsp olive oil; 1 medium onion, finely chopped; 227 grams pancetta, cut into 1/4-inch pieces; 1 teaspoons saffron threads; 2 Tbsps unsalted butter, at room temperature

Pancettan and Saffron Rice might be just the side dish you are searching for. One portion of this dish contains around 13g of protein, 23g of fat, and a total of 497 calories. This recipe serves 6. It is a good option if you're following a gluten free diet. If you have onion, kosher salt, pancetta, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 52 minutes.

Instructions

In a medium (3-quart) saucepan, heat the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes.

Ingredients you will need

Pancetta

Remove the pancetta to paper towels to drain. Set aside. Discard any cooking juices in the pan.

Ingredients you will need

Pancetta

Equipment you will use

Paper Towels

Frying Pan

In the same pan, over medium heat, add the butter.

Ingredients you will need

Butter

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Frying Pan

Add the onion and cook for 5 minutes until soft.

Ingredients you will need

Onion

Add in the rice and stir until the rice is lightly toasted and coated with the butter, about 1 minute. Stir in the stock, salt and saffron. Bring the mixture to a simmer and, with a wooden spoon. scrape up the brown bits that cling to the bottom of the pan. Cover the pan with a tight-fitting lid and cook until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes

Ingredients you will need

Saffron