Saffron Serenade

The Turret House
Long Beach, CA


2 5-oz. bags saffron rice
2 cups marinated artichoke hearts, drained and chopped
3 cups shredded cheddar cheese
1/2 cup reserved artichoke marinade
10 large eggs
1 cup milk
1 teaspoon dry mustard
1/4 teaspoon black pepper
Paprika

Preheat oven to 350 degrees. Prepare saffron rice according to package directions. Mix together artichoke hearts, rice, cheese and marinade. Whisk together eggs, milk, mustard and pepper. Combine artichoke hearts mixture and egg mixture. Pour into a greased 9 x 13 baking dish. Sprinkle paprika over top. Bake 50 to 60 minutes or until done.

Serves 12

Serve with pineapple salsa or other fruit flavored salsa.