Green Saffron Pilaf

Don’t be scared of the cayenne in this dish, it’s not enough to be spicy, but it adds a nice compliment to the saffron. The key to a fluffy pilaf is to saute the rice in oil long enough to turn most of the kernels an opaque white. Once you master this simple technique, you’ll never have chewy brown rice again!

Ingredients:

1.5 C brown basmati rice

1 pinch saffron

1 dash cayenne pepper

3 cloves minced garlic

1 C fresh chopped spinach

1 C fresh green beans, snapped to 1 inch sections

4 tsp canola oil

2 tsp salt

3 C water

Instructions:

1. Heat 2 tsp oil in skillet. Saute the rice over medium heat until most of it has turned an opaque white and smells toasty, about 8 minutes.

2. Add water, saffron and salt. Simmer over med-low heat for 40 minutes. While rice is cooking, wash and chop the spinach, green beans and garlic.

3. Remove rice from heat and let sit undisturbed for at least 10 minutes.

4. While the rice is resting, heat 2 tsp oil over medium high heat in a small sauce pan. Saute the garlic until brown, about 5 minutes. Add green beans to pan and stir. Add spinach on top and let cook for 2-3 minutes. Stir in the spinach and continue cooking until the beans turn a bright green, another 3-5 minutes.

5. Pour veggies over rice and fluff with a fork.