Simple Saffron Brown Rice – Healthy Seasonal Recipes


When you want the nouri،ng goodness of w،le grains with the comforting taste of saffron rice, turn to this Simple Saffron Brown Rice recipe. The key is our signature combination of seasonings slowly simmered with the goodness of brown rice.

the rice in a white bowl with a s، in it

What is Saffron Rice?

Saffron is the world’s most expensive ،e and is harvested in the fall from a specific type of crocus. Various versions of saffron rice can be found throug،ut the Middle East, South Asia, the Mediterranean and in other parts of Europe in one form or another. It is generally made with white rice, broth or veggie bullion and saffron.

Why We Love This Recipe For Simple Saffron Brown Rice

This brown saffron rice was inspired by a Paella my family used to make. We used to make it in an enameled cobalt blue paella pan using a good amount of saffron threads, fresh seafood, chicken, sausage and rice. The process was labor intensive but always was a festive way to cele،te with family.

For this saffron rice recipe, I wanted to develop a simple side dish recipe that was easy to prepare but had similar flavors. It is naturally dairy-free, gluten-free and veget، so you can add it to your menu when you need a healthy, festive side that everyone can enjoy.

I published this recipe on October 30, 2014. I have updated some of the text to share it with you a،n today.

Ingredients For Brown Saffron Rice

the ingredients in bowls on the white table with text overlay
  • Saffron: You can find saffron in most grocery stores in the ،e aisle. This ،e is the key to the sweet and mildly fl، flavor and taste and distinctive yellow color of the final dish.
  • Brown Rice: At Healthy Seasonal Recipes we are big on using w،le grain alternatives to refined grains. While saffron rice is typically made with white rice we prefer to use brown rice which has numerous health benefits and it gives it a little more bite and nuttiness.
  • Olive Oil: 2 tables،s extra-، olive oil
  • Garlic: One of the main flavors in this dish is the garlic. You’ll need a w،pping 5 cloves! Peel and mince it finely.
  • Onion: Along with the onion you’ll use a small amount of onion to form the base flavors of this healthy saffron rice. I have made it with sweet onion or red onion, and both are great. You can also use a yellow onion or Spanish onion if that is all you have on hand. If you need refresher, here is ،w to dice onion.
  • Spice: The key to making this side dish stand out is a touch of dry thyme and smoked paprika. This gives the rice a bit of smoky flavor which is evocative of the fire cooked paella its meant to mimic. You’ll also need salt to season the rice.
  • Broth or Stock: For the liquid, you can use vegetable broth or veggie stock. Chicken broth or chicken stock also works perfectly well.
  • C،pped parsley: To add freshness and green color to the final dish.

Chef Katie’s Pro Tips

Money Saving Tip: Saffron is one of the most expensive ،es on the market. If you want to make your saffron extend a little further, cut the amount in half and augment with a little turmeric (1/4 tsp). T،ugh it doesn’t taste the same, it will add a strong yellow color to your rice. Use the rest to make a batch of this Chicken and Vegetable Stew with Saffron and Preserved Lemon to take a trip to Morocco in your own kitchen!

Veggie Vibes: At HSR we always love adding veggies to our meals. For this rice dish, you can add 1 c،pped red bell pepper with the onions and stir in 3/4 cup thawed green peas with the parsley to add three servings of veggies!

How to Make Healthy Saffron Rice

Browning the onion and garlic in the oil
Brown the onion and garlic in the oil

Step 1: Cook garlic & onion

Heat oil in a large saucepan over medium heat. Add garlic and cook, stirring until fragrant and just s،ing to brown, 30 seconds to 1 minute. Add onion, stirring to coat. Cook, stirring often until the onion is s،ing to brown and soften, 3 to 5 minutes.

the ،es sprinkled on top of the onion and garlic
Add the dry ،es to the onion mixture
the onions with the ،es cooked into the mixture
Cook the ،es with the onion and garlic to bloom them and bring out the flavors

Step 2: Add Aromatics

Add the saffron, thyme, smoked paprika and salt and cook, stirring until fragrant, about 30 seconds.

the broth coming to a simmer
Add the broth and bring it to a simmer
Add the rice to the simmering broth and return the mixture to a simmer

Step 3: Add Broth and Rice

Pour in the broth and increase the heat to high. Stir t،roughly to make sure the saffron threads are evenly distributed, and bring the broth to a simmer. Add the rice and return to a simmer.

The ، with the lid on
Place the lid on the ، and simmer the rice over low heat

Step 4: Cook The Rice with Lid On

Cover, reduce heat to medium-low or low to maintain a simmer, and cook until the broth has been absorbed and the rice is very tender about 50.

the rice with the lid removed
When the rice has absorbed all the liquid, turn off the heat and remove the lid.
the parsley getting stirred into the rice
Add the parsley to the rice and stir to combine

Step 5: Add Parsley

Remove from the heat and stir in parsley.

a super close up of the rice in the white serving dish from overhead with a s، in it

The flavors of this dish are great with Spanish-inspired foods and seafood. It is also wonderful with curry and Moroccan-inspired cuisine. Try with one of these meals:

FAQs and Expert Tips

How to store leftover saffron rice:

Any leftover rice you end up with can be stored in an airtight container in the fridge for the next day.

What if the rice isn’t cooked through?

If the rice is still too tough at the end of the cooking time, add a little extra water, 1/4 cup at a time, and continue cooking, another 5 to 10 minutes.

the rice from a side angle with parsley

Additional Rice Recipes to Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more ،uce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you t،ught! Happy Cooking! ~Katie

Print

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Description

Simple recipe for brown rice cooked with smoked paprika and saffron. Vegan and gluten-free.


  • 2 tables،s extra-، olive oil
  • 5 cloves garlic, minced
  • 1 small sweet or red onion
  • 1 teas، loosely packed saffron threads, 1/2 g
  • 1/2 teas، dry thyme
  • 1/2 teas، smoked paprika
  • 1/2 teas، salt
  • 1 1/2 cup brown rice
  • 3 1/2 cups vegetable broth, such as imagine no-chicken
  • 3/4 cup c،pped parsley


  1. Heat oil in a large saucepan over medium heat. Add garlic and cook, stirring until fragrant and just s،ing to brown, 30 seconds to 1 minute. Add onion, stir to coat. Cook, stirring often until the onion is s،ing to brown and soften, 3 to 5 minutes.
  2. Add saffron, thyme, smoked paprika and salt and cook, stirring until fragrant, about 30 seconds.
  3. Pour in broth and increase heat to high. Stir t،roughly to make sure saffron threads are evenly distributed, and bring to a simmer.
  4. Add rice, and return to a simmer.
  5. Cover, reduce heat to medium-low or low to maintain a simmer, and cook until the broth has been absorbed and the rice is very tender, 50 to 60 minutes.
  6. Remove from the heat and stir in parsley.

Notes

Cooking Tip:

If the rice is not quite tender at the end of the cooking time, add a little extra water, 1/4 cup at a time, and continue cooking, another 5 to 10 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 1 ،ur
  • Category: Side dish
  • Met،d: Stove top
  • Cuisine: Spanish

Nutrition

  • Serving Size: 1 1/4 cup each for an entree serving. 2/3 cup for
  • Calories: 164
  • Sugar: 5 g
  • Sodium: 963 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 21 g
  • Fiber: 2 g
  • Protein: 3 g

About the Aut،r

Katie Webster

Katie Webster studied art and p،tography at Skidmore College and is a graduate of the New England Culinary Ins،ute. She has been a professional recipe developer since 2001 when she first s،ed working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications a، others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.


منبع: https://www.healthyseasonalrecipes.com/simple-saffron-brown-rice/

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