Garden Style Saffron Rice
2C Rice
4C Vegetable stock
1t Spanish Saffron
1C Mixed vegetables, frozen
4T Butter
1T Salt
Steep the saffron in the vegetable stock while it heats to a boil.
Add the butter, salt, frozen vegetables and rice, return to a boil, stir a few times and then lower to fast simmer and cover.
Cook for 25 minutes.
2C Rice
4C Vegetable stock
1t Spanish Saffron
1C Mixed vegetables, frozen
4T Butter
1T Salt
Steep the saffron in the vegetable stock while it heats to a boil.
Add the butter, salt, frozen vegetables and rice, return to a boil, stir a few times and then lower to fast simmer and cover.
Cook for 25 minutes.