{"id":889,"date":"2020-03-30T14:30:41","date_gmt":"2020-03-30T20:30:41","guid":{"rendered":"http:\/\/olivereats.ca\/?p=889"},"modified":"2020-03-30T14:30:42","modified_gmt":"2020-03-30T20:30:42","slug":"saffron-rice","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2020\/03\/30\/saffron-rice\/","title":{"rendered":"Saffron Rice"},"content":{"rendered":"<p>Fluffy and buttery flavour!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>1\/4 tsp good quality saffron threads<\/li>\n<li>1\/4 c hot water<\/li>\n<li>2 tbsp olive oil<\/li>\n<li>3\/4 c finely chopped onion<\/li>\n<li>2 c white basmati rice (no substitutes)<\/li>\n<li>3 c chicken or vegetable stock<\/li>\n<li>1 tsp salt<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Put saffron threads in a spice mortar.\u00a0 Grind them until powdery.<\/li>\n<li>Add hot water to mortar.\u00a0 Let the saffron soak for 5 min.<\/li>\n<li>Rince basmati rice in a collander.<\/li>\n<li>In a lg pot, heat the olive oil.\u00a0 Add the onion and saute&#8217; for about 10 min., stirring frequently. Onion will start to carmelize.<\/li>\n<li>Add rinced rice to pot and saute&#8217; for another minute.<\/li>\n<li>Pour the saffron mixture into the rice.<\/li>\n<li>Add the stock and salt to the pot and bring to a boil.<\/li>\n<li>Cover the pot and reduce heat to low.\u00a0 Let the rice cook for 20 minutes<\/li>\n<li>Turn off the heat but keep the pot covered and continue to let the rice steam for 10 minutes longer.<\/li>\n<li>Fluff the rice before serving.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">https:\/\/mywebsitehere.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fluffy and buttery flavour! Thanks to https:\/\/mywebsitehere.com<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[17],"tags":[],"class_list":["post-889","post","type-post","status-publish","format-standard","hentry","category-casserole"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-el","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/889"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=889"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/889\/revisions"}],"predecessor-version":[{"id":890,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/889\/revisions\/890"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}