Description
Simple recipe for brown rice cooked with smoked paprika and saffron. Vegan and gluten-free.
Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 5 cloves garlic, minced
- 1 small sweet or red onion
- 1 teaspoon loosely packed saffron threads, 1/2 g
- 1/2 teaspoon dry thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/2 cup brown rice
- 3 1/2 cups vegetable broth, such as imagine no-chicken
- 3/4 cup chopped parsley
Instructions
- Heat oil in a large saucepan over medium heat. Add garlic and cook, stirring until fragrant and just starting to brown, 30 seconds to 1 minute. Add onion, stir to coat. Cook, stirring often until the onion is starting to brown and soften, 3 to 5 minutes.
- Add saffron, thyme, smoked paprika and salt and cook, stirring until fragrant, about 30 seconds. Pour in broth and increase heat to high. Stir thoroughly to make sure saffron threads are evenly distributed, and bring to a simmer. Add rice, and return to a simmer. Cover, reduce heat to medium-low or low to maintain a simmer, and cook until the broth has been absorbed and the rice is very tender, 50 to 60 minutes. Remover from the heat and stir in parsley.
Notes
Cooking Tip:
If the rice is not quite tender at the end of the cooking time, add a little extra water, 1/4 cup at a time, and continue cooking, another 5 to 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side dish
- Method: Stove top
- Cuisine: Spanish
Nutrition
- Serving Size: 1 1/4 cup each for an entree serving. 2/3 cup for
- Calories: 164
- Sugar: 5 g
- Sodium: 963 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 3 g