This goes with almost any entree, especially curry dishes.
2 cups rice (basmati, jasmine or long grain)
4 cups chicken stock
2 shallots finely diced
1 celery stick finely diced
¼ red pepper finely diced
Zest of one lemon and about 1 tsp of juice
1 Tbsp olive oil
1/2 teaspoon saffron (American is fine) A good pinch will be a fine measurement.
Dash of white pepper
Salt to taste (do not add salt if the chicken stock is normal store bought)
Soak saffron in hot water to cover, set aside
Wash rice, drain.
Sauté red pepper, celery, shallots and lemon zest in olive oil until shallots and celery are translucent.
Put
washed and drained rice along with sautéed vegetables, chicken stock
and saffron in rice cooker, cover and cook per normal rice. When rice
is cooked fluff up with a fork and serve immediately.
Serves 6 with leftovers for lunch or what have you.