Recipe by Hag chef
Makes a colorful addition to any plate, and will complement Italian dishes very well.
Top Review by Yogachef
Delicious!!! I used the ready-to-eat pack of Kashi pilaf as a base to this recipe instead of rice. Cut the prep time slightly. Loads of added nutrition and flavor. The sweetness of the turmeric and onions balances the tomatoes perfectly.
- 4 tablespoons olive oil, divided
- 1 1⁄2 cups chopped yellow onions (2 onions)
- 2 cups white basmati rice
- 2 teaspoons sea salt
- 4 cups chicken stock, heated
- 1⁄2 teaspoon saffron thread (or turmeric)
- 1 tablespoon chopped garlic (5 cloves)
- 1 (28 ounce) can diced tomatoes, drained
- 1 teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons freshly grated parmesan cheese
Directions See How It's Made
- Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
- Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
- Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
- Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
- Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.