This recipe offers a flavorful twist on traditional Spanish yellow rice, incorporating aromatic spices and a touch of zest for a delightful side dish.
Heat the olive oil and butter in a saucepan over medium heat.
Using a mix of olive oil and butter enhances the flavor and prevents the butter from burning.
Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
Stir frequently to avoid burning the garlic, which can turn bitter.
Stir in the rice, ensuring it is well coated with the oil mixture.
Toasting the rice adds a nutty flavor and helps maintain its texture.
Add the saffron, salt, and vegetable broth to the saucepan, and bring to a boil.
Dissolve the saffron in a small amount of warm broth before adding for even distribution.
Reduce the heat to low, cover the saucepan, and let the rice simmer until tender, about 16-20 minutes.
Avoid lifting the lid during cooking to ensure even steaming.
Fluff the rice with a fork and squeeze fresh lemon juice over it before serving.
The lemon juice adds a bright, fresh flavor that complements the saffron.
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