Eosinophilic Esophagitis Friendly Vegan Saffron Rice with Fresh Herbs
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.5(12)
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Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- ½ tsp saffron threads
- 3 tbsp boiling water
- 2 tbsp olive oil
- 2 ¼ cups water
- 1 tsp salt
- ¼ cup fresh dill, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 3 tbsp fresh chives, thinly sliced
- 1 tbsp vegan butter
- ¼ tsp ground turmeric
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place the basmati rice in a medium bowl, cover with cold water, and swish gently. Drain through a fine-mesh strainer and repeat 2 more times until the water runs mostly clear. Transfer the rinsed rice to the strainer and let it drain for 5 minutes.
- 2
Combine the saffron threads and 3 tbsp boiling water in a small bowl. Let steep for at least 10 minutes until the liquid turns a deep amber-gold.
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