Saffron Rice Ring
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Saffron powder||1⁄8 Teaspoon|
|Finely chopped green onion||1⁄4 Cup (4 tbs), finely chopped|
|Hot cooked rice||4 Cup (64 tbs)|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
Heat butter and saffron in a skillet until butter is melted and bubbly, stirring occasionally to blend.
Add the onion and cook 2 to 3 minutes, stirring occasionally.
Combine rice, cheese, and butter mixture; toss until thoroughly blended.
Turn rice mixture into a 1-quart ring mold and press with back of spoon.
Unmold onto a warm serving plate.
Fill center as desired.