Saffron Basmati Brown Rice Pilaf

Ingredients

• 1 1/2 yellow onons, finely chopped
• 3 cloves garlic, minced
• 3 teaspoons olive oil
• 2 1/4 teaspoons ground cumin
• 1 1/2 teaspoons fennel seed
• 1/2 teaspoon ground pepper
• 1 1/2 teaspoons salt
• 3 cups brown basmati rice
• 3/4 teaspoon saffron, steeped in 1/2 cup warm water
• 5 1/4 cups water or light vegetable stock

Method

• In large heavy saucepan, saute onion and garlic in oil over medium heat until softened. Add cumin, fennel see, pepper and salt. Saute for 1 minute. Add rice and stir for about 2 minutes until fragrant. Add the saffron and water, bring to a boil and cover. Reduce heat to meium-low and simmer for 20-25 minutes, or until the liquid is absorbed. Remove from heat and let sit for 10 minutes before serving.

Notes

• SERVINGS: 10
• SOURCE: Eric Tucker