SAVORING the MOMENT

Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom.

By your own efforts, waken yourself, watch yourself, and live joyfully.
-- The Dhammapada

Why not make a daily pleasure out of a daily necessity?
-- Peter Mayle

Saturday

Saffron rice

Every vegetarian I know eats rice frequently. Usually brown rice, which provides complex carbohydrates, fiber, and important trace minerals. But now and then I want to cook a rice dish fast (brown rice takes a good 50 minutes or so to cook from scratch), or I'm just in the mood for a change.

At those times, basmati rice with saffron and cumin is my usual pick. It's super easy, beautiful on the plate, and very versatile. I make a lot of "mindy-anese" cuisine, as my friend Elizabeth calls it -- soups and sautes that draw on the foods and flavors of the Far East, or Near East, or a fusion of the two. And Saffron Rice is the perfect accompaniment to these dishes.

Leftovers can be stirred into soup, tossed in a salad, or added to a stir-fry, as shown here in another Mindy-anese concoction, with sea veggies, shiitakes, tofu, fermented black beans, etc. It's Saffron Rice, The Sequel.


Here's the simple recipe for great saffron rice. 1) Put 2 cups of water on to boil, with 1/2 teaspoon whole cumin seeds, 1/4 teaspoon sea salt, and a small pinch of saffron threads. 2) Put 1 cup white basmati rice in a fine-mesh strainer and rinse under running water for a about 30 seconds, to wash off some of the surface starch. This will help the finished rice have a nice loose, not sticky, texture. Drain off any excess water. 3) When the saffrom water just comes to a boil, add the rice and stir. Put on a lid, reduce the heat to very low, and cook for 20 minutes. Turn off the heat and let the rice stand without disturbing the lid for 5 minutes, then transfer to a serving bowl. Serve with your favorite curry or Asian-inspired saute.

Blessings and bon appetit!

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1 Comments:

At 12:27 AM, Blogger christy said...

Thank you so much your suggestions help me make my saffron and pea pilaf have any suggestions as to what to do with the leftovers?

 

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