Jasmine Saffron Rice
Place the saffron and wine in a sauté pan. Bring to a boil. Remove from heat. Allow to cool. Let stand 15-20 minutes before use. Place the olive oil in a heated rondeau. Add the onions, celery, and garlic. Cook until onions are translucent. Add the chicken broth and bay leaves. Strain the saffron wine through a fine mesh strainer into the broth. Bring to a boil. Add the rice. Stir. Bring to a boil. Cover the pot. Place in a heated 350ºF (180ºC) convection oven. Cook until tender. Season to taste with salt and pepper. Immediately spread the rice out on an oiled, parchment-lined sheet pan. Allow to cool, uncovered. Immediately place in a storage container. Cover and refrigerate until needed.
To prepare à la carte:
Reheat desired portion size in a microwave or a heated, nonstick sauté pan with a small amount of stock or water.