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Saffron Jelly and Rice


 2 cups cooked rice

1/4 cup red onion

salt and pepper

2 stalks of celery

2 tbsp. saffron jelly

fresh tarragon

olive oil



Pour olive oil in frying pan, add rice, onions, celery, salt and pepper.

Cook for 10 min on medium heat or until celery and onions are tender.

Add the saffron jelly and stir until it is evenly blended.

Garnish with fresh tarragon.

You can add peppers, or other garnishes.

Exotic Jelly made in
Niagara on the Lake
Contact Karen


exoticjelly @ cogeco .ca


905 328-6976

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