The Kitchen of Belis

This dish is my introduction to using saffron threads in cooking. I was told to get saffron threads rather than ground version just to ensure full of flavor and purity. Apparently, soaking in water before adding them into the food brings the color and the flavor even more. Also, the flavor was stronger the second day. Fun Fun Fun.







Ingredients

2 cups of brown rice
4 cups of vegetable broth
1/3 tsp Spanish saffron
2 tbs chopped chives
2 tbs lemon curls
2 tbs lemon juice
1/2 cup chopped shallots or white onion
2 tbs of butter
1 bay leave
Salt to taste

Saute shallots in butter until transparent in a medium size pan. Add saffron and the bay leave to onions. Add salt, lemon juice and vegetable broth and bring it to boil. Add rice in and cover pan. Simmer 30 minutes until the rice is tender. Serve hot, garnish with chopped chives and lemon curls.