Saffron Rice

  • Servings: 4-6
  • Prep time: ~ 15 minutes
  • Cook time: ~ 60-70 minutes
rice-in-skillet

Ingredients

  • 1 cup brown rice
  • 2 tablespoons of olive oil
  • 1 teaspoon fresh garlic
  • 1/2 cup yellow onion
  • 1 teaspoon Himalayan Salt
  • 2 tablespoons organic ketchup
  • pinch of saffron
  • 1/8 teaspoon minced ginger
  • 2 bay leaves
  • 1 can minced clams and juice
  • 1 quart of chicken broth

This Saffron Rice has enough flavor to serve as a meal. I usually throw on some scallops or shrimp for the protein. The rice takes about 60 minutes to cook so plan ahead.

To make, dice 1 clove of garlic and half a yellow onion. Heat 2 tablespoons of olive oil in a skillet. Make sure the pan is large enough for 1 quart of broth. Saute the garlic and onion until fragrant. Add 2 tablespoons of ketchup, 1 teaspoon of salt, pinch of saffron, 1/8 teaspoon minced ginger, 1 cup of brown rice, and 1 can of minced clams with the juice. Throw in 2 bay leaves. Stir constantly until the juice starts to bubble on the sides of the pan.

 

Add the 1 quart of chicken stock. You can use vegetable broth if you prefer. Bring to a boil and turn the heat to a high simmer.

Simmer for around 10 minutes uncovered. Then simmer for 50-60 minutes covered. The rice is done when it is soft yet fluffy for lack of a better word. If all the juice has not been absorbed, leave the lid on to steam a little longer. After 10 minutes, stir in the remaining juice and serve or let cool for the following day.

Enjoy!

 

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Recipe by Back To Organic at http://backtoorganic.com/saffron-rice/