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.
- Remove 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