savory saffron rice

This dish tastes great with steamed veggies or shrimp.

Coconut milk, if you dig it, adds a subtly sweet creaminess. (I would have coconut milk morning, noon and night but that’s just me!)

PS: Notice I love putting healthy stuff into my “Ice cream makes me happy” bowls!

. . . . . . . . . . . .

Savory Saffron Rice Recipe

Ingredients

4 cups vegetable stock
1 tsp saffron threads
3 cups brown basmati rice
1 tbsp olive oil
1 medium chopped onion
1 tsp to 1 tbsp coconut milk, to taste

Directions

1. Boil vegetable stock and saffron in a large pot.
2. Add rice and reduce heat to low, stirring occasionally. Cook covered for 40 min.
3. In a saucepan, cook onion with olive oil on medium low heat until translucent.  Add onion to rice and continue cooking.
4. When rice is done, stir in coconut milk and enjoy!

………………………………….

TIP: For the purest product, I get Aroy-D Coconut Milk. It’s the only one I’ve found that contains *only* coconut … period. You can get the kind in a can if it feels ok to you but my body doesn’t respond well to the added guar gum so I love the Aroy, which doesn’t have any added ingredients at all. Yaay for that!