Saturday, July 20, 2013

Recipe: Easy Saffron Rice

Saffron threads.
Photo courtesy: Zenz, Wikimedia Commons
There's been so much news going on lately, I've been having trouble processing all of my thoughts. I've started blog posts on serious topics, but haven't gotten through them.

So I thought I would just write something simple, that isn't fraught with conflicting emotions.

A friend asked for my recipe for saffron rice, so I thought I'd share it with all of you. This is a easy side dish, and a nice change from regular rice. It has a mild, somewhat sweet flavor, and is a good accompaniment for chicken or fish. (It's also great with some chopped avocado or tomato)

 Saffron is a spice made from the stigmas of a certain type of crocus, and if you look for it in the store, you might be shocked by the price tag. However, you only use a tiny bit at any given time, so a bottle will last quite a while.

So here it is:

Easy Saffron Rice

1 tsp. of olive oil or a couple of sprays of olive oil
1/2 yellow onion, chopped
2-3 cloves of garlic, minced or crushed in garlic press
1 c. of rice
5-10 threads of saffron
2 c. water or vegetable broth

Step One: In a sauce pan over medium-high heat, heat the oil. Add the onion and garlic and saute until translucent.

Step Two: Add the rice and saute for 1-2 minutes until it begins to be slightly translucent.

Step Three: Add saffron, and a good shake of turmeric and salt. Stir. Then add the liquid and stir. Bring to a boil. Cover and lower heat, and cook according to package directions on rice.

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