From The EASY Way to Organic Cooking
Saffron Rice
Serves 4-6 · side dish · 7 ingredients
The saffron goes in after the onions and gets stirred until the onions turn yellow. That is blooming, and skipping it leaves most of the saffron's flavor locked up and unused.
Then the rice, stirred a few minutes in the fat before any liquid. Twenty minutes covered on low. No saffron? Two teaspoons each of turmeric and curry powder is a different dish, but a good one. Serves 4 to 6.
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Ingredients
What you need
- 2 cups basmati rice
- 4 cups filtered water
- 1 chopped onion
- 3 tbsp. olive oil
- 1 tbsp. butter
- ½ gram crushed saffron strands
- 2 tsp. sea salt
Serves 4-6.
Method
How to make it
Put the oil and butter in a medium pot, heat slightly before adding the onions. Sauté until translucent, then add the saffron. Stir to ‘bloom’ the flavor until the onions turn yellow. Add the rice and keep stirring for a few minutes.
Add the water and salt and let simmer covered for 20 min. on low heat. Let sit for a few minutes, fluff with a fork and serve. Note: If you do not have saffron, substitute 2 tsp.
turmeric and 2 tsp. of curry powder for a different style of deliciously colorful rice.
The EASY Way to Organic Cooking
240 organic recipes with short ingredient lists and no step that needs a technique you would have to go and learn first. 222 pages, first published 2013.
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