“Your mind will answer most questions if you learn to relax and wait for the answer.” ~ William S. Burroughs
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
The Guthrie Theater celebrated its 60th anniversary with an open house last Sunday and John spent the day there volunteering as a host.
RECIPE OF THE WEEK
I first started making this recipe for rice when I was in college, and it continues to be a family favorite… now simply called “Good Rice”. The recipe is for four servings… I usually double it.
SAFFRON RICE
- 4 tablespoons butter
- 2 cups Minute Rice
- 2 1/2 cups chicken broth
- 2 tablespoons instant chopped onion
- Pinch ground saffron
- Salt and pepper to taste
Melt 4 tablespoons butter in a large skillet. Add rice and stir constantly until it takes on a golden color. Add chicken broth (or water with instant chicken bouillon) and instant onion. Add powdered saffron until it takes on a yellow color. Add salt and pepper to taste.
Pour into baking dish and cover. Bake one to 1 1/2 hours at 350 degrees.
