Fluffy, fragrant, and full of flavor, Saffron Turmeric Rice is a savory and vibrant fusion of fragrant saffron and turmeric-infused brown rice. Seasoned with Spanish-style sofrito and robust spices, this tantalizing yellow rice is great with your favorite beans and veggies, or in a wholesome veggie burrito or burrito bowl.
Yields6 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins
Ingredients
1tsporganic avocado oil (optional)
¾cuporganic Roma tomatoes (small diced)
1cuponion (minced)
1cuporganic red bell pepper (seeded and small diced)
2medium garlic cloves (minced)
¼tspsaffron threads (plus ¼ cup warm water)
1tspground turmeric
½tspground coriander
¼tspground cumin
¼tspground black pepper (optional)
½tspsalt (optional)
1cuporganic long-grain brown (soaked in warm water for 30 minutes, rinsed and drained)
2 ¼cupsvegetable broth (unsalted, preferably homemade or water)
4lime wedges
2tbspcilantro (freshly chopped, optional)
Directions
1
Heat a large stovetop pan over medium heat and add the optional avocado oil before adding the onions and garlic.
2
Sauté until the onions release some of their moisture and become tender, then add tomatoes and bell peppers and cook until the tomatoes begin to break down and the bell peppers soften, about 5 minutes.
3
Meanwhile, add the saffron and ¼ cup of warm water to a small bowl. Set aside.
4
Once the vegetables have softened, add turmeric, coriander, saffron, and optional salt and pepper, and cook for an additional minute.
5
Add the rice and vegetable broth and stir until all of the ingredients are well combined. Bring to a boil over high heat then reduce heat to simmer. Cover and cook for 30 minutes.
6
Once the rice is tender (taste test!), remove it from the heat but keep covered for 10 minutes.
7
Transfer the turmeric rice mixture to a bowl and garnish with lime, and cilantro, if using and serve.
Chef's Notes
Substitutions Substitute brown rice with quinoa or your favorite grain of choice. Note that the amount of liquid may change depending on the grain you choose.
Substitute cilantro with parsley.
Storage Store turmeric rice in an airtight container in the refrigerator for up to 5 days.
Ingredients
1tsporganic avocado oil (optional)
¾cuporganic Roma tomatoes (small diced)
1cuponion (minced)
1cuporganic red bell pepper (seeded and small diced)
2medium garlic cloves (minced)
¼tspsaffron threads (plus ¼ cup warm water)
1tspground turmeric
½tspground coriander
¼tspground cumin
¼tspground black pepper (optional)
½tspsalt (optional)
1cuporganic long-grain brown (soaked in warm water for 30 minutes, rinsed and drained)
2 ¼cupsvegetable broth (unsalted, preferably homemade or water)
4lime wedges
2tbspcilantro (freshly chopped, optional)
Directions
1
Heat a large stovetop pan over medium heat and add the optional avocado oil before adding the onions and garlic.
2
Sauté until the onions release some of their moisture and become tender, then add tomatoes and bell peppers and cook until the tomatoes begin to break down and the bell peppers soften, about 5 minutes.
3
Meanwhile, add the saffron and ¼ cup of warm water to a small bowl. Set aside.
4
Once the vegetables have softened, add turmeric, coriander, saffron, and optional salt and pepper, and cook for an additional minute.
5
Add the rice and vegetable broth and stir until all of the ingredients are well combined. Bring to a boil over high heat then reduce heat to simmer. Cover and cook for 30 minutes.
6
Once the rice is tender (taste test!), remove it from the heat but keep covered for 10 minutes.
7
Transfer the turmeric rice mixture to a bowl and garnish with lime, and cilantro, if using and serve.
