Saturday, September 21, 2013

Brown Saffron Rice

This is almost a straight veganization of the saffron rice in The Vegetarian Epicure, Book Two, substituting cashews for the original's pistachios, and brown basmati rice for its paler analogue. The brown rice means a longer cooking time, but the added chewiness is nice in combination with the nuts and raisins. The slight sweetness of this preparation makes it a perfect foil for tart, salty, and/or spicy dishes; I served it with a tomato and chickpea curry (watch this space), and the balance of flavors was lovely.

Brown Saffron Rice
~ 1/4 cup plain, unsweetened soy milk
~ 1/2 tsp. saffron threads
~ 2 tbsp. Earth Balance
~ 1/3 cup chopped cashews
~ 1/3 cup chopped raisins
~ 1.5 cups brown basmati rice, rinsed and soaked for 30 minutes
~ 1 tbsp. sugar
~ 1 tsp. salt
~ 1/4 tsp. cinnamon
~ 3 cups vegetable broth

~ Warm the soy milk and dissolve the saffron in it.
~ In a medium-large saucepan, melt the margarine and sauté the cashews, raisins, and rice over medium-low heat for several minutes.
~ Add the sugar, salt, cinnamon, and broth. Cover the pot, raise the heat to high, and bring just to a boil. Lower the heat to a simmer and cook for 35-40 minutes, or until all the liquid is absorbed.
~ Fluff with a fork and serve immediately.


  1. This sounds incredible!! And it's finally almost cool enough to be able to use the kitchen as the gods intended - for cooking. A curry and this rice might be the inaugural fall food!

  2. I should have ate this instead of the 6 cookies I just destroyed. All I wanted was something sweet!