Food Revolution Network

Saffron Turmeric Rice

Saffron Turmeric Rice recipe photo
Yields6 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins

Ingredients

 1 tsp organic avocado oil (optional)
 ¾ cup organic Roma tomatoes (small diced)
 1 cup onion (minced)
 1 cup organic red bell pepper (seeded and small diced)
 2 medium garlic cloves (minced)
 ¼ tsp saffron threads (plus ¼ cup warm water)
 1 tsp ground turmeric
 ½ tsp ground coriander
 ¼ tsp ground cumin
 ¼ tsp ground black pepper (optional)
 ½ tsp salt (optional)
 1 cup organic long-grain brown (soaked in warm water for 30 minutes, rinsed and drained)
 2 ¼ cups vegetable broth (unsalted, preferably homemade or water)
 4 lime wedges
 2 tbsp cilantro (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

 1 tsp organic avocado oil (optional)
 ¾ cup organic Roma tomatoes (small diced)
 1 cup onion (minced)
 1 cup organic red bell pepper (seeded and small diced)
 2 medium garlic cloves (minced)
 ¼ tsp saffron threads (plus ¼ cup warm water)
 1 tsp ground turmeric
 ½ tsp ground coriander
 ¼ tsp ground cumin
 ¼ tsp ground black pepper (optional)
 ½ tsp salt (optional)
 1 cup organic long-grain brown (soaked in warm water for 30 minutes, rinsed and drained)
 2 ¼ cups vegetable broth (unsalted, preferably homemade or water)
 4 lime wedges
 2 tbsp cilantro (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.

Saffron Turmeric Rice
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