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.