saffron rice

Amys Gluten Free Pantry

In the past, I kind of shied away from using a lot of saffron because it was so expensive. But I found a little bottle at Trader Joe’s for right around $6. Saffron, the stamen of the crocus flower produced a slightly bitter, yet addicting flavor. You can add it to a small dish of hot water to bring out it’s intense yellow color, or simple add a small pinch into rice as you cook it.

This is a wonderful accompaniment to Chicken Souvlaki, or really any protein. Reheated, it’s also delicious. I like to set a bowl of rice, right from my refrigerator, into my square stovetop steamer (or double boiler) and in minutes, the rice is hot, plump and moist.

Prep time: 5 minutes
Total time: 20 minutes
Yield: 8-10 servings

2 c. Basmati Rice
1 yellow onion
, chopped
1 T olive oil
2 1/2 c. water
2 tsp. salt
, divided
1 tsp. pepper
pinch of saffron (you don’t need a lot of flavor your dishes, so try about 1/8 of a teaspoon).

  1. In medium sauce pan, heat oil over medium heat. Add rice and stir until it turns a milk color (30 seconds to a minute).
  2. Add water, saffron and half the salt and cover. Bring to a boil and reduce heat to lowest simmer for 12-15 minutes.
  3. When done, fluff with a fork and add pepper and remaining salt, 1/2 tsp. at a time, tasting as you go.

Posted in sides + vegetables | Tagged , , , , , | 2 Comments

2 Responses to saffron rice

  1. Angela Wice says:

    This recipe looks great!!! I just bought some saffron and was hoping to try some new recipes. I have endometriosis so I have had to change the way I eat, slowly I will get there.

  2. Angela Wice says:

    I am not sure if my post went through but thanks for the Gluten free and saffron recipe 🙂

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