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Basmati Rice

Recipes / Sides

From Parade, 2004 October 24

Serves 8.

• 2 cups basmati rice
• 3 cups vegetable broth
• 1/4 teaspoon crumbled saffron
• 2 tablespoons extra-virgin olive oil
• 1 cup finely diced carrots
• 1/2 cup frozen peas, thawed
• Salt and pepper, to taste.

1. Place the rice in a large saucepan. Add the broth and the saffron, bring to a boil. Stir, cover, reduce the heat and simmer until tender, about 10 minutes. Let rest, covered, for 5 minutes. Fluff with a fork.

2. Heat the olive oil in a skillet over low heat. Wilt the carrots for 8 minutes, adding the peas in the last 3 minutes. Add to the rice, season with salt and pepper, then fluff with a fork. Serve immediately.

Notes: Haven't tried it yet. I've been wanting to sprice up my rice a little, so maybe I'll try this. I'm skeptical of the cooking time here, though. 10 minutes? I think it usually takes longer than that. I might just go with water instead of the broth, to save some money. I don't think I've ever seen the process of cooking carrots described as wilting before. And, as usual, nonvegetarian options were eliminated.