Saffron Pilaf
This is a version of saffron rice but using cauliflower. It makes a great side for Mediterranean meals.
Servings 3
Calories 130kcal
Ingredients
- 1/2 tablespoon chicken bouillon dissolved in 2 tablespoons hot water or 2 cups chicken stock, reduced to several tablespoons (use vegetable stock for vegetarian)
- 3/4 teaspoon saffron threads crumbled
- 1/2 onion finely chopped
- 3 tablespoons butter melted, or butter flavored coconut oil if dairy-free
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups cauliflower rice
Instructions
- In a small bowl combine hot water and saffron to allow flavor to escape the threads.
- In a large saucepan, saute onion in butter until golden. Add chicken stock, saffron, salt and pepper and bring to a boil.
- Add basmati rice, cover, and simmer uncovered on low heat for 5-10 minutes, or until cauliflower is tender and not much liquid is left.
Nutrition
Calories: 130kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 711mg | Potassium: 266mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 40mg | Calcium: 25mg | Iron: 1mg