This Yellow Saffron Rice uses vegetable broth and onions to compliment the floral, aromatic saffron for a delicious and versatile side dish.
5 minutes
4
with Caramelized Onions
Vegetable Broth
Rice
Salt
Butter
Saffron
Onion
Using a mortar and pestle, grind your saffron until it is fine powder. Slice your onions.
Add saffron, rice, vegetable broth, and salt to a pot. Bring to a rolling boil then reduce to a low simmer, cover, and cook for 15-20 minutes, until all of the liquid is absorbed.
Add 1 tbsp butter and the onions to another pan over medium heat. Stir the onions when the butter is melted, then let them cook for about 10 minutes without stirring.
Add the water, stir, then cook until the water absorbs, and onions are golden brown on all sides.
Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic onions for this recipe!
Remove the rice from heat and fluff it with a fork. Transfer to a serving bowl and remaining butter and stir to melt butter.
Pour the onions on top of the rice and sprinkle with an extra pinch of saffron. Serve hot with your favorite main dish!
If the liquid is absorbed by the rice before 15 minutes, then the stove is too hot. Turn down, add a little more veggie broth, and simmer.