I’ve never been a huge rice eater, but since giving this gluten free living a shot, I am incorporating it a little into my side dishes. I’ve had some saffron sitting around for a while so when I saw this recipe I immediately pinned it; I finally got the chance to make it when I made this Thai Bail Beef for the umpteenth time, and it was a great accompaniment. It’s easy to make and it’s a nice light flavor change to keep things interesting. So shake things up and enjoy!
Golden Saffron Rice (Print Me)
2 cups unseasoned hot cooked long-grain white rice simmered in water
1 tablespoon hot water
1/8 teaspoon saffron threads
1 tablespoon extra-virgin olive oil
1/4 cup minced onion
1/4 teaspoon kosher salt
Start with hot cooked rice simmered in water. Combine 1 tablespoon hot water and saffron threads, and let stand 5 minutes; stir into rice. Heat olive oil in a saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Combine rice mixture, onion mixture, and kosher salt.
Source: My Recipes