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| Saffron Rice with Tomatoes and Fresh Oregano |
| In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will |
| 2 tablespoons coarse salt, plus more to taste |
| 1 1/2 cups jasmine or long-grain white rice |
| 3 tablespoons unsalted butter, room temperature |
| 2 ripe beefsteak tomatoes, seeded and cut into 1/4-inch dice |
| 6 sprigs fresh oregano, leaves picked from stem |
| 1. Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a |
| boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain rice |
| 2. Place rice in a serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, |
| pepper, and fresh oregano leaves. Serve immediately. |
| Photograph by: Victoria Pearson |
| info@barringtonsoftware.com |
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Software Incorporated