Recipe makes 2 servings of about 3 cups veggies with rice
1 1/2 cups water
1/4 tsp salt
30 threads saffron
1/2 cup jasmine rice
4 tsp extra virgin olive oil
1 cup cauliflower (cut into small flowerets)
2 Tbsp pine nuts
3/4 cup celery - about 2 large stalks (diced)
1 medium yellow squash (diced)
1 medium zucchini (1/4 inch dice)
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 Tbsp dried oregano
1 tsp dried thyme
1/2 tsp dried marjoram
1/8 tsp dried mint
2 ounces feta cheese (crumbled)
Add water salt and saffron to a medium sauce pan and heat. When water is boiling, stir in rice.
Reduce the heat to simmer, cover partially for about 15 minutes.
Don’t stir the rice and don’t boil away all of the liquid.
When a small amount of liquid remains, remove the pan from the heat cover and let it stand for 5 minutes before serving.
Dice the veggies while the rice is cooking.
Place olive oil in a large non-stick skillet and heat over medium-high burner. Add cauliflower and pine nuts. Sauté and toss occasionally until the cauliflower begins to turn a golden brown (do not let the cauliflower or nuts burn, adjust heat as needed).
Add celery when the cauliflower is browned and cook for 3 to 5 minutes. Add squash, zucchini, salt, pepper, oregano, thyme, marjoram and mint.
Cook over medium to medium-high burner for 10 to 15 minutes while tossing frequently.
When ready to serve evenly divide the rice in the center of two plates. Surround rice with cooked veggies and sprinkle an ounce of crumbled feta cheese over the top of cooked vegetables on plate.
Nutrition Facts
Serving size: 3 cups veggies with 1/2 cup saffron rice | Servings 2
Calories 451 | Calories from Fat 189
Amount Per Serving (% Daily Value)
Total Fat 22g (33%) | Saturated Fat 6g (31%)
Monounsaturated Fat 10g | Trans Fat 0g
Cholesterol 25 mg (8 %) | Sodium 959 mg (40 %)
Total Carbohydrates 55g (18%) | Sugars 6g
Dietary Fiber 8g (31%) | Protein 13g