Baked Saffron Rice

Partner the ratatouille with this great savoury rice, that’s scented with saffron and orange.


  • 1 Kallo Organic Vegetable Stock Cube
  • Large pinch of saffron
  • Small knob of butter
  • 1 red onion, finely chopped
  • 400g long grain rice
  • Grated zest and juice of 1 orange


  1. Preheat the oven to 190°C, gas mark 5. Dissolve the stock cube in 900ml boiling water before adding the saffron.
  2. Heat the butter in a flameproof casserole and gently cook the onion for 5 minutes until softened and golden. Add the rice and cook for a further 1 minute, stirring until the grains are coated in the butter.
  3. Pour the hot stock into the pan along with the orange zest and juice, then bring to the boil. Cover with a tight-fitting lid and bake in the oven for 25-30 minutes until the liquid has been absorbed and the grains are tender.
  • Preparation time: 5 minutes
  • Cooking time: 40 minutes
  • Total time: 45 minutes 45 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1263.568kJ
Fat 4.4g
Saturated Fat 1.8g
Sugars 2.4g
Salt 0.9g

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4 stars

Average user rating Based on 1 rating

This recipe was first published in Mon Jan 01 00:00:00 GMT 2007.