So sorry I dropped off the grid for a few days! I went from being home sick in the snow to a whirlwind trip to California. I am actually writing this from LA, as Coco is doing a little prep before we head back to Canada so she can shoot the second season of Gabby Duran and The Unsittables. Of course, because we came down here, the sun took a vacay and we are enjoying some gloomy weather in the land of sun! But at least it’s not snowing like at home- that’s something.
So with one more weekend at home until the big move up north, I have comfort food on the brain! For me- plant-based comfort food has rice pretty high up on the priority list. And this rice is deeply flavorful with saffron, orange, sweet dried cranberries, pistachios and garlicky eggplant.
I have never considered myself an eggplant fan, but going plant-based has had me revisiting that idea and now I am actually several recipes deep into some DELICIOUS eggplant recipes!
For this recipe you can absolutely use a globe eggplant, just chopping it into bite sized or even double bite sized chunks. I found some adorable baby Indian eggplants, which I got at Uwajimaya (for Northwesterners) an amazing Asian grocery chain. I think you just use what is available to you.
I do have to tell you that I started laughing when I lifted the lid on this dish. When I had closed it to cook, the bright purple eggplant was beautiful and I was so excited for the finished color contrast of orange and purple. And then they turned out brown and I just had to chuckle and shrug my shoulders- because it is really all about how it tastes- which is awesome!
I also have to note that if you wanted to just make the rice, without the eggplant, that it is delicious all on it’s own too, and I have definitely made it that way too!
- 1 cup white wine
- 1 cup of orange juice
- 1 cup vegetable broth or water
- 1 teaspoon kosher salt
- .020 saffron threads
- ¼ cup olive oil
- ½ yellow onion, small diced
- 2 cloves garlic minced
- 2 cups long-grain rice
- ¼ cup dried cranberries or cherries
- ½ cup roughly chopped pistachios, roasted and salted
- Kosher salt
- 1 large eggplant cut into large chunks, or a bunch of Indian eggplants (the cute little ones)
- Zest of two oranges
- 2 tablespoons finely chopped chives
- 1 tablespoon olive oil
- In a small saucepan, add the white wine, orange juice, broth and saffron threads and let simmer on low heat while saffron infuses the liquids.
- In a large saucepan, add the olive oil over medium heat. Add the onion and garlic and saute for a few minutes until the onions are translucent. Season with kosher salt. Add the rice and saute for a minute. Add the cranberries and pistachios and then add the eggplant chunks or mini eggplants. Slowly add the liquid to the pan and bring to a simmer. Add the lid and turn the heat to low and let cook for 20 minutes. Then let the pan sit for another 10 minutes with the heat off. Remove the lid and sprinkle with the zest and chives. Drizzle with the 1 tablespoon of olive oil and serve hot.
.02 saffron…is that grams? If not was is the measurement?
Hi Liz! Yes- that is the standard size they sell saffron in (like at Trader Joes.) It’s about a teaspoon of threads