King Midas Rice

from the kitchen of Chef Paul Prudhomme

Makes 8 (1-cup) servings

The gorgeous golden color of this rice comes from the saffron and turmeric, both used in several cultures for coloring as well as for flavor.

ingredients

30 strands saffron

2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Vegetable Magic®

1/2 teaspoon ground cardamom

2 teaspoons ground turmeric

2 cups chopped onions, in all

1 cup chopped bell peppers

1/2 cup chopped celery

4 cups rich chicken stock

2 cups converted white rice

2 bay leaves

1 tablespoon unsalted butter

how to prepare

Combine the first 4 ingredients in a small bowl to make the seasoning mix.

Melt the butter in a heavy 5-quart pot over high heat. When it sizzles, add 1 cup of the onions and cook until they begin to brown, about 4 minutes. Stir in the remaining onions, the bell peppers, celery, and seasoning mix. Cook, stirring and scraping the bottom of the pot frequently, for 2 minutes. Stir in the stock, rice, and bay leaves. Cover and bring to a boil, then reduce the heat to low and simmer until the rice is done, about 20 minutes. Fluff with a fork, re-cover, and let sit for 5 minutes before serving.