lemon-scented-saffron-rice-1852.json

{
    "directions": [
        "Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined."
    ],
    "ingredients": [
        "3 tablespoons unsalted butter",
        "3 large shallots, thinly sliced",
        "Pinch (generous) of saffron threads",
        "1 1/2 cups Arborio or other short-grain rice",
        "3 cups chicken stock or canned low-salt broth",
        "3 tablespoons fresh lemon juice",
        "2 tablespoons chopped lemon peel",
        "1 large bunch chives, chopped (about 1/2 cup)",
        "Salt and freshly cracked white pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Citrus",
        "Rice",
        "Side",
        "Spring",
        "Kidney Friendly",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Lemon-Scented Saffron Rice",
    "url": "http://www.epicurious.com/recipes/food/views/lemon-scented-saffron-rice-1852"
}