Saffron and turmeric give the rice its bright yellow color. They also impart a very subtle nutty taste. I add a little cumin to mine give it more depth. You can add ½ cup defrosted, frozen sweet peas with or instead of the green onion. You can buy packages of yellow rice, but once you make your own you won’t want that stuff anymore.
Servings: 4-6Hardware: A cutting board and knives, measuring spoons and cups, a pot with a lid, a wooden spoon
Time: prep: 5 minutes, cook: 30 minutes, rest: 3
- 1 ½ cups low sodium vegetable stock
- ¾ cup of rice
- 2 teaspoons olive oil
- 1 baby bell pepper, less than ¼ cup (I used a red bell pepper to give the dish some color)
- ½ teaspoon turmeric
- ½ teaspoon saffron
- ¼ teaspoon cumin
- 1 tablespoon butter
- 1 green onion
- Roughly chop the pepper. Set aside
- Heat the olive oil on medium. Stir in the turmeric, cumin, and saffron. Allow the spices to cook for about 30 seconds. Add the bell pepper. Cook for another minute, stirring frequently.
- Turn the heat up to medium-high and add the vegetable stock and the rice. Wait for it to return to a boil.
- Cover with the lid and turn the rice down to low. Simmer, without opening the lid, for 20 minutes or until most of the liquid has been absorbed.
- While the rice is cooking chop the green onion.
- Remove the rice from heat, with the lid still on, and allow it to rest for 3 minutes.
- Stir in the green onion and butter. Fluff with a fork and serve warm. Offer your guests hot sauce.