Saffron Brown Rice
Servings
2Serving size
1 cup cooked riceThis recipe can easily be multiplied, and leftovers are good.
Ingredients
| 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) |
Instructions
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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Lactose
This recipe is safe for those who are lactose intolerant.
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.