Saffron Rice

Saffron rice is an explosion of flavor and color! Definitely a shock to the senses to when you’re used to everything else being so … beige. 

I’ve had a jar of saffron sitting in my spice cabinet for a few months now. I got it because it was one of the few FAILSAFE spices that I could use and then promptly locked it away because a.) it was expensive and b.) I was super afraid to try it because it was expensive. Thankfully, a little bit goes a long way when it comes to saffron and the bright yellow color it creates is enough to want to use it more.

BROWN AND BEIGE FOODS BE DAMNED.

I forced myself to get over my fear of saffron so that I could try out a recipe for saffron rice. It looks beautiful and is a much healthier replacement for the Vigo Yellow Rice (affiliate link) that my husband and I loved way back when. It uses a pinch of saffron, some long grain white rice, leeks, garlic, and some chicken broth or water. It’s easy to make and is definitely a great side dish to add to your repertoire. BONUS, it works really well paired with some maple garlic chicken thighs and sautéed green beans. (Hello, NYE dinner!)

Have you ever tried cooking with saffron? What are your favorite ways to use it?

Prep Time 10 min Cook Time 15 min Rest Time 5 min Total Time 30 mins Servings: 8 Calories: 211

Description

Saffron rice is an explosion of flavor and color! Definitely a shock to the senses to when you’re used to everything else being so … beige. 

Ingredients

Instructions

  1. Add the saffron threads to a small bowl and pour over the boiling water. Set aside.

  2. In a large saucepan, heat oil over medium heat. Add in leek and sauté for 3 minutes or until bright green and fragrant. Add in the garlic and sauté for another minute more.

  3. Add the rice and stir until fully coated with oil. Add in the stock or water and the saffron infusion and stir to combine.

  4. Bring to a boil, then reduce heat to low and cover, simmering for 15 minutes or until the liquid has been absorbed and the rice is fully cooked.

  5. Remove from heat and let sit for 5 minutes. Fluff the rice with a fork and adjust salt if necessary.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 211
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.4g2%
Sodium 153mg7%
Potassium 85mg3%
Total Carbohydrate 39.5g14%
Dietary Fiber 0.9g4%
Sugars 0.7g
Protein 3.6g8%

Calcium 2%
Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, soy free, egg free, corn free, nightshade free, and low salicylate. 

Keywords: saffron, rice, saffron rice, vegan, vegetarian, failsafe, rpah elimination diet

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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