Ok. This is the kind of staple dish that you just have to have in your repetoir. The beautiful yellow color comes from the saffron (you just need a pinch!) and gives it a little bit of a Spanish flair which is nice! And then totally uncharacteristically, my kids like when I put peas in it!? Thank goodness, because they do add a nice little sweetness that I think is lovely.

Saffron Rice

Plus, this rice is seriously the perfect side dish whether you are you serving grilled salmon, steak or roast chicken- it just goes well with everything! I even ate a big bowl of it with that Hot Radish, Bacon and Walnut salad from a few weeks ago and it was soooo good!

IMG_1003.jpg

This would also be the kind of rice that you would make for “Cheaters Paella” like if you wanted to cook, chicken and sausage and seafood separately and then add it to rice? Well this is your base recipe!

saffron rice

Oh, and before I forget- FYI: saffron can totally be very expensive- but Trader Joes has been carrying it for ages for around $5 a vial (which is several recipes worth and a steal for saffron) so I always stock up there- check it out.

saffron rice

 

Recipe: Saffron Rice

Ingredients

  • 2 tablespoons olive oil
  • ½ yellow onion, finely diced
  • 2 cups long grained rice
  • large pinch saffron
  • 4 cups water
  • ½ cup peas, hulled
  • kosher salt to taste
  • 1 tablespoon olive oil

Instructions

  1. In a large sauté pan, cook the onion until soft and translucent over medium heat, about 5 minutes.
  2. Bring the water and the saffron to a simmer and set aside.
  3. Add the rice and stir around with the oil and the onion and then add the water to the pan as well as the peas. Sprinkle with kosher salt. Put a lid on the pan and then reduce the heat to low. Cook the rice until tender, 15-20 minutes.
  4. Take the lid off and drizzle with olive oil and fluff with a fork. Season to taste with kosher salt and serve immediately.

Preparation time: 2 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

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Categorized: Recipe Index, Side dishes, Vegan
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Ok. This is the kind of staple dish that you just have to have in your repetoir. The beautiful yellow color comes from the saffron (you just need a pinch!) and gives it a little bit of a Spanish flair which is nice! And then totally uncharacteristically, my kids like when I put peas in it!? Thank goodness, because they do add a nice little sweetness that I think is lovely.

Saffron Rice

Plus, this rice is seriously the perfect side dish whether you are you serving grilled salmon, steak or roast chicken- it just goes well with everything! I even ate a big bowl of it with that Hot Radish, Bacon and Walnut salad from a few weeks ago and it was soooo good!

IMG_1003.jpg

This would also be the kind of rice that you would make for “Cheaters Paella” like if you wanted to cook, chicken and sausage and seafood separately and then add it to rice? Well this is your base recipe!

saffron rice

Oh, and before I forget- FYI: saffron can totally be very expensive- but Trader Joes has been carrying it for ages for around $5 a vial (which is several recipes worth and a steal for saffron) so I always stock up there- check it out.

saffron rice

 

Recipe: Saffron Rice

Ingredients

  • 2 tablespoons olive oil
  • ½ yellow onion, finely diced
  • 2 cups long grained rice
  • large pinch saffron
  • 4 cups water
  • ½ cup peas, hulled
  • kosher salt to taste
  • 1 tablespoon olive oil

Instructions

  1. In a large sauté pan, cook the onion until soft and translucent over medium heat, about 5 minutes.
  2. Bring the water and the saffron to a simmer and set aside.
  3. Add the rice and stir around with the oil and the onion and then add the water to the pan as well as the peas. Sprinkle with kosher salt. Put a lid on the pan and then reduce the heat to low. Cook the rice until tender, 15-20 minutes.
  4. Take the lid off and drizzle with olive oil and fluff with a fork. Season to taste with kosher salt and serve immediately.

Preparation time: 2 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)