My gal, PhD partner in crime, and veggie food connoisseur shared a recipe with me that I adapted from to make this incredible saffron rice. It's simple, quick to make, and can be eaten on its own or is a perfect side for seafood. We love it with pan-fried salmon and lots of fresh lemon!
Serving size: makes 4-6 servings
Ingredients
2 cups vegetable stock
1 cup basmati rice
1 small red onion (or yellow), finely diced
2-3 pinches saffron threads
1 tsp turmeric
½ tsp salt
1 tsp coriander
1 tsp cumin
1 tsp mustard seeds (optional)
1 tsp paprika
2 tsp olive oil
3 garlic cloves, peeled and minced
200 g asparagus, cut diagonally into 1 inch pieces
1/3 cup toasted pine nuts
1 lemon, juiced
Shredded parmesan, for topping (optional)
Chopped fresh parsley, for topping (optional)
Directions
In a large pot over medium-high heat, add vegetable stock, white rice, onion, saffron, turmeric, coriander, cumin, mustard seeds, and paprika. Mix to combine and bring to a boil.
Reduce heat, cover, and simmer for 15-20 minutes or until the liquid has absorbed (I would check on it around 10 minutes). Remove from heat and set aside covered.
In a separate large pan over medium heat, add the olive oil. Once hot, add garlic and cook for 1 minute. Then add asparagus and cook for 5-6 minutes, stirring to cook all the sides. Season with a bit of salt and pepper and set aside.
In the same pan, add the pine nuts, and stir occasionally until they start to brown. Once toasted, add asparagus, pine nuts, and lemon to the rice and mix well to combine.
Serve alone or with protein of your choice!
Adapted from: Alicia Peterson & Veggie Chick; https://veggiechick.com/saffron-rice-with-asparagus/
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