Brown Rice Pilaf with Saffron and Ginger

Ingredients

• 1 teaspoon warm water
• 1/8 teaspoon saffron
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon diced shallot
• 1 cup brown basmati rice, soaked, rinsed, and drained well
• 1 3/4 cups water or vegetable broth, homemade or store-bought
• 1/2 teaspoon sea salt
• 1 (1-inch) piece unpeeled fresh ginger
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon finely chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir the saffron into the warm water in a small bowl and let it steep for 5 minutes.

2. Heat the olive oil in a medium saucepan with a tight-fitting lid over medium heat. Add the shallot and cook for 2 minutes until soft.

3. Add the drained brown basmati rice and stir for 1 minute to coat it in the oil. Pour in the water or vegetable broth, add the sea salt and the whole unpeeled ginger piece, and bring to a boil.

4. Stir the saffron water into the pan. Reduce the heat to low, cover tightly, and simmer for 22 minutes until the liquid is absorbed and the rice is tender.

5. Remove the pan from the heat and let it stand covered for 5 minutes. Lift out and discard the ginger piece.

6. Fluff the rice with a fork, then gently stir in the lemon juice, lemon zest, and chopped parsley. Serve warm.