Saffron Rice with Edamame and Fish Cake




















Serves 3-4

Ingredients:

1 1/2 cup uncooked white rice
3/4 cup chicken broth
10 -15 saffron threads
1/2 teaspoon salt
1/4 teaspoon granulated garlic
2 teaspoons vegetable oil
2 scallions, diced
1/2 cups frozen edamame
1/2 cup frozen or can corn kernels
1 cup fish cake or fish meatballs, diced
1/4 cup water


Directions:
1. Cook rice with chicken broth and saffron in rice cooker.
2. Meanwhile, heat oil in skillet. Add scallions and1/4 teaspoon salt. Once wilted, place scallion and oil in a small bowl and set it aside.
3. Add fish cake, edamame, and corn to the same skillet. Stir several times to combine the ingredients. Add water and 1/4 teaspoon salt. Stir several times, cover lid and let it cook for about 5 minutes. Turn off heat.
4. Add granulated garlic and scallion oil into the cooked rice.  Using a pair of chopsticks or a fork, fluff and combined the rice until it is infused with the saffron color.  
5. Add fish cake and vegetable mixture to rice. Evenly combine all the ingredients and serve.

Comments

  1. This is the blogger's son.I love the Saffron Rice with Edamame and Fish Cake. This is one of my favorite foods.

    ReplyDelete

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