I love making saffron rice when I don’t have time to make brown rice, and it dresses up an Indian-style dinner. Here’s the recipe for the quick Indian-style chickpeas, pictured.
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).
How to make saffron rice
- 1-1/2 cups basmati rice white (270 g)
- 3 cups water (filtered or spring)
- 1/2 tsp saffron (1 g)
- Heat the water in a medium-sized saucepan until hot but not boiling. Add the saffron and let it steep with the lid on for at least 15 minutes.
- Rinse the rice with water 6-8 times until the water runs completely clear. Swish the rice around with your hand. Let this be a meditation. Drain the rice.
- When you are 20 minutes from wanting to eat, bring the saffron water to a boil. Add the drained rice. Put on the lid, turn down to low, and cook 10-12 minutes. Turn off and let sit with the lid on until you are ready to serve. Fluff gently with a fork.
- 113 calories
- 0 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 0 mg sodium
- 1 mg potassium
- 26 g carbohydrate
- 1 g fiber
- 0 g sugars
- 2 g protein
- 3 Weight Watchers Points Plus