print this recipe email to a friend King Midas Rice 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. Copyright© 1995 by Paul Prudhomme

Price: $3.00 Quantity: Vegetable Magic® 2oz. Use Vegetable Magic® to give great flavor to steamed, stir-fried, microwaved, sautéed, fresh, frozen or canned vegetables and potato and casserole dishes.Easy to use on rice, onion rings, f...

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