Eosinophilic Esophagitis Friendly Vegan Saffron Rice
Total time40 min
Prep time10 min
Cook time20 min
4.7(20)
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Learn more →Ingredients
4 servings
- ¼ tsp saffron threads
- 3 tbsp warm water
- 1 ½ cups basmati rice
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 ¼ cups vegetable broth
- ½ tsp ground turmeric
- ¾ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the saffron threads and warm water in a small bowl and let steep for 10 minutes, until the water turns a deep golden-orange.
- 2
Rinse the basmati rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Shake off the excess water.
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