Brown Rice Pilaf with Saffron & Ginger
Brown rice kicks it up a notch being cooked with a piece of ginger (taken out before serving) and a little bit of saffron. A terrific side dish or mix in some veggies for a light supper.
- 1 teaspoon warm water
- 1/8 teaspoon saffron
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon diced shallot
- 1 cup brown basmati rice, soaked, rinsed, and drained well
- 1 3/4 cups water or vegetable broth, homemade or store-bought
- 1/2 teaspoon sea salt
- 1 (1 inch) piece unpeeled fresh ginger
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh parsley
Adapted from epicurious.com
Combine warm water and saffron in a small bowl.
Heat olive oil in a saucepan over medium heat. Add shallot and sauté until translucent, about 3 minutes.
Add rice and saffron and cook, stirring constantly, until rice is evenly coated with the oil. Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed.
Check after 20 minutes; if there are steam holes on the top, it's ready. Remove ginger. Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.
Substitute quinoa for the rice (no need to soak it first). For a dolled-up version of this dish, add 1/4 teaspoon of ground cumin, 1/4 teaspoon of ground coriander, and 1/8 teaspoon of ground cardamom when you add the saffron. Add 2 tablespoons of currants or raisins when you add the lemon juice, and substitute mint for the parsley. Serve topped with 3 tablespoons of toasted slivered almonds.
Storage: Store in an airtight container in the refrigerator for up to 2 days.