MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
The beautiful burnt-orange color of saffron gives this rice a pretty and festive golden yellow hue when cooked. But even better, it gives the long-grain brown rice in this recipe a deliciously subtle floral flavor and aroma that’s truly unique. This dish pairs well with Chana Masala (here), Colorful Kebab (here), and Three-Bean Chili (here).
1 tablespoon extra-virgin olive oil
¼ onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon saffron or 4 pinches saffron threads
½ teaspoon smoked paprika
¾ teaspoon sea salt
1 cup long-grain brown rice
¼ cup chopped flat-leaf parsley
In a medium saucepan with a tight-fitting lid, heat the oil over medium heat. Stir in the onions and garlic and sauté until the onions are translucent, 3 to 5 minutes. Add saffron and paprika and sauté for 30 seconds, and then add 2¼ cups water and salt. Bring to a boil and stir. Add the rice, reduce the heat to low, cover, and simmer for 40 minutes, or until the water is absorbed. Remove from the heat and let sit with the lid on for 10 minutes to finish cooking. To serve, fluff the rice with a fork and mix in the parsley.
TIP A quarter teaspoon of turmeric can be substituted for the saffron.