Saffron Rice (Gluten Free)
Saffron Rice is such a nice side dish for chicken, fish, lamb, or seafood. I love the little bit of crunch this one has on the top, and a little spark of heat, but just a tiny bit from the Aleppo pepper. You can definitely leave the Aleppo pepper out of the recipe as well.
Ingredients
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 cups Thai Jasmine or White Basmati Rice
- 3 cloves garlic, minced
- 3 cups chicken broth or vegetable broth, gf
- 1/4 tsp turmeric, gf
- 1/2 tsp saffron threads, gf
- 1/4 tsp Aleppo pepper or crushed red pepper, gf
- 1 1/2 tsp lemon juice
- 1/4 tsp salt
- 2 tbsp toasted almonds or pistachios for topping or stir in
- 1 tbsp chopped flat leaf parsley, or cilantro for topping or stir in
Instructions
- Heat the oil over high heat in a 4 or 5 qt. saucepan.
- Add the rice and brown slightly while stirring. Add the garlic and continue cooking for another minute. Pour in the broth, and add the turmeric, saffron threads, Aleppo pepper or crushed red pepper, lemon juice, and ¼ teaspoon salt.
- Stir and bring to a boil, then reduce the heat to low temperature and simmer for 13-15 minutes more, depending on the rice that is used. No water should be standing at the bottom of the pot when the rice is pulled away with a rubber spatula or spoon.
- Remove from heat and leave covered for 5 minutes before moving to a bowl. Add nuts and herbs on top or stir in.