I was bored with the traditional rice recipe I make at home. Normally, I brown dry pieces of angel hair pasta in butter, add the a calrose style rice and cook like you would a normal white rice. Everyone loves it, it fills the house with a beautiful aroma, but I needed something new.

Saffron contains several plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties

In my pantry I had both Saffron and Basmati rice, and so I knew just what I would do!

Saffron Basmati Rice

Ingredients:

• 2 pinches saffron threads
• 1 tbsp olive oil
• 1 small yellow onion, minced
• 2 cups white basmati rice
• 3 3/4 cups chicken stock, or substitute water + extra pinch of salt
• 1 tsp salt

Instructions:

Take one pinch of saffron threads, grind in a spice mortar to a powdery consistency.

Add a second pinch of saffron threads to the mortar without crushing them

Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
In a medium pot, heat olive oil over medium heat. Add  minced onion to the pot until the onion begins to caramelize.

Wash the rice, and add  to the pot. Saute for one minute longer, mixing the rice together with the cooked onion.

Add Saffron and broth, let boil Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.