Saffron Brown Rice



Serving size

1 cup cooked rice
60 minutes

This recipe can easily be multiplied, and leftovers are good.

Saffron Brown Rice


2 1/2 cup Water
1/2 tsp. Saffron
1/4 tsp. Salt
1 to taste Black pepper
1/2 cup Brown rice
1 medium Carrots, raw (medium dice)
1/2 cup Frozen peas
1 large Green onions (sliced lengthwise, then crosswise)


Place the water and the saffron in a medium saucepan. Stir and bring the water to a boil.

Add the salt, pepper, and rice, stir, then reduce heat to a simmer. Add the carrots, stir, and cook, partially covered, for 30-35 minutes.

Add the frozen peas and stir to incorporate. Partially re-cover the pan and cook for another 5-10 minutes. When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Just before serving, add the green onions and fluff the rice with a fork. Serve immediately.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

It takes very little saffron to bring out great flavor in almost any dish. Yes, it is expensive when you look at it in the little packages, but if you use it carefully, it actually goes a long way.

I generally use about 10 threads per serving counting them out carefully. For some recipes I will make a saffron infusion: essentially saffron tea. I place the saffron in the bottom of a Pyrex measuring cup and add about a quarter cup of boiling water. Letting the threads steep in this way results in a more powerful aromatic saffron flavor, especially in quick sauté recipes.

"It's been my experience that you can nearly always enjoy things if you make up your mind firmly that you will."

L.M. Montgomery, Anne of Green Gables