For my saffron arborio rice with spinach and garlic and lemon I weighed 170 grams total in my Cuisinart digital scale and sauteed it in my massive Wok like pan by Guy Fieri which is enameled cast-iron and really sturdy. I brushed on a little bit of my Herbes de Provence vinaigrette in the with a silicone basting brush that can withstand high heat before I put the spinach in.
I microwaved one cup of white arborio rice mixed with one and a half cups of water. I used Lundberg brand which is gluten free and sustainably farmed.
I added about 10 shreds of Spanish saffron, one and a half cups of spring water.
I microwaved it it normal Power for 10 minutes in my microwave rice cooker.
I’ve been screwing around and added dehydrated garlic mainly because I’m out of fresh garlic, but if you have fresh garlic by all means use it! My first choice would be roast some garlic prior to making this and then add the chopped garlic to the cooked rice.
I added 2 tablespoons of Earth Balance vegan margarine or if you want butter or to use a healthy margarine like canola oil added, that is fine too.
After its steams in the microwave I also added a bunch of good quality, super fresh powdered garlic and some Mrs. Dash lemon pepper. I mixed it around with a chopstick until all the seasonings and the margarine was well blended.
My Guy Fieri brazier I think he calls it is one Kick-Ass pan! (You quote me on that if you want to!)
Hear that Guy? You’re awesome!
I want to ride in your Camaro one day then go back to California in it!
Paulette “Polly” Motzko