Brown Rice Pilaf with Saffron and Ginger

Name: Brown Rice Pilaf with Saffron and Ginger
Yield: 4 servings
Ingredients: 1 1 teaspoon warm water; 1 1/8 teaspoon saffron; 1 1 tablespoon extra-virgin olive oil; 1 1 tablespoon diced shallot; 1 1 cup brown basmati rice, soaked, rinsed, and drained well; 1 1 3/4 cups water or vegetable broth, homemade or store-bought; 1 1/2 teaspoon sea salt; 1 1 (1-inch) piece unpeeled fresh ginger; 1 1 tablespoon freshly squeezed lemon juice; 1 1 teaspoon lemon zest; 1 1 tablespoon finely chopped fresh parsley

From the kitchen of Carly

Nutty brown basmati rice blooms with saffron's delicate floral notes and fresh ginger warmth. Bright lemon zest and juice cut through richness, making this pilaf a sophisticated side that stands up to roasted vegetables or grilled fish.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 teaspoon warm water
11/8 teaspoon saffron
11 tablespoon extra-virgin olive oil
11 tablespoon diced shallot
11 cup brown basmati rice, soaked, rinsed, and drained well
11 3/4 cups water or vegetable broth, homemade or store-bought
11/2 teaspoon sea salt
11 (1-inch) piece unpeeled fresh ginger
11 tablespoon freshly squeezed lemon juice
11 teaspoon lemon zest
11 tablespoon finely chopped fresh parsley

Instructions

Combine the warm water and saffron in a small bowl. Heat the olive oil in a saucepan over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the rice and saffron and cook, stirring constantly, until the rice is evenly coated with the oil. Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed. Check after 20 minutes; if there are steam holes on the top, it's ready. Remove ginger. Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.