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Saffron Rice
Adapted from a recipe by Pierre Franey in the New York Times
Susan brought this dish to the January, 2017 potluck in Portland.
44 ml 3 tablespoons vegan butter (Miyoko's European Style Cultured VeganButter is preferred) or olive oil
1 clove garlic, finely minced
¼ cup finely chopped onion
5 ml1 teaspoon stem saffron
1 bay leaf
1 ¼ cups rice
2 ¼ cups vegetable broth
Salt to taste if desired
Preheat the oven to 400 degrees.
Heat one tablespoon vegan butter or olive oil in a heavy saucepan with a tightfitting lid. Add the garlic and onion and cook, stirring, until the onion is wilted. Add the saffron, bay leaf and rice and cook, stirring, about 30 seconds.
Add the vegetable broth and salt. Bring to a good boil.
Cover and place the saucepan in the oven. Bake exactly 17 minutes. Remove from the oven and keep covered until ready to serve. When ready to serve, discard the bay leaf. Fluff the rice with a fork and stir in the remaining vegan butter or olive oil.