saffron rice recipe

Let me start by saying I am thankful to still have gluten free grains in my life. However, despite how fabulous brown rice is, it can quickly seem boring and uneventful. Thankfully, you can spice up your brown rice routine with some tasty saffron for a new color and taste! If you don't usually cook with saffron, check out these helpful tips. You may need to go to a specialty market to get a small vile of saffron threads, as it does not come in the typical powdered form like most other spices. Though saffron is the most expensive spice per pound in the world, a little goes a long way so you do not need to buy a large quantity.

Eat this on its own, paired with a Mexican themed dinner or with chicken, seafood or steak. In fact, this yellow rice is used in my Black Bean & Rice Veggie Burger recipe. It is a versatile gluten free grain side dish due to its mild taste and vibrant color. In case you couldn't tell, I'm just mad about saffron (& saffron's mad about me).  #mellowyellow

Yellow Saffron Rice

Serves: 6

Prep & Cook Time: 20 minutes


From the Pantry (or Fridge):

  • 1 c. Brown Basmati Rice
  • 2 1/2 c. Vegetable Broth (sub. Chicken Broth, if preferred)
  • 1/4 c. Yellow Onion (diced)
  • 1/2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Plain Tomato Sauce

From the Spice Rack:

  • 1 pinch Saffron (10-15 threads)
  • 1/2 tsp. Sea Salt

Kitchen Gadgets:

  • 1 Small Saucepan (2 qt.) with Lid
  • 1 Skillet

Brown Basmati Rice

Cooking Instructions:

  • Place the pot over a medium flame and add the brown basmati rice, vegetable broth and sea salt. Take the saffron between your fingers and rub together so the threads crumble over the pot. Bring it all to a boil (about 8-10 minutes).
  • While the rice is boiling, chop or dice the yellow onion and measure 1/4 cup. Throw the onions and olive oil into the skillet and place over a low to medium flame. Saute about 5 minutes, or until the onions soften (not brown) and take off the flame.
  • Add the onions and tomato sauce to the pot of rice. Once boiled, reduce heat, cover and simmer for 15 to 20 minutes.
  • You will know the rice is done when all of the broth is absorbed, the color is yellow and the rice is light and fluffy.

Jessica Flatley

My mission is to provide ideas and inspiration for the times life hands you a lemon. Learn how to manage a food allergy or intolerance, whether cooking for yourself or eating on the go. Let's turn lemons into lemonade together!