Prep 20 mins
Cook 20 mins
Makes a colorful addition to any plate, and will complement Italian dishes very well.
- 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
- 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.
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.
Excellent! Didn't miss the Parmesan which I omitted. Baked rather than cooked on stove top. I think this would be even better using fresh tomatoes. Don't use dried parsley-only fresh will do.