Mediterranean > Mediterranean Rice > Saffron Rice

Saffron Rice with Feta and Olives Recipe

Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1/4 teaspoon saffron threads
- 1/2 teaspoon salt
- 1/4 cup crumbled feta cheese
- 1/4 cup pitted and chopped Kalamata olives
- 2 tablespoons chopped fresh parsley

Special equipment needed:
- Medium-sized saucepan with lid
- Fork

Step-by-step instructions:

1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium-sized saucepan, bring the water to a boil over high heat.
3. Add the rice, saffron threads, and salt to the boiling water and give it a quick stir.
4. Reduce the heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
5. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
6. Fluff the rice with a fork and transfer it to a serving bowl.
7. Sprinkle the crumbled feta cheese, chopped Kalamata olives, and chopped fresh parsley over the rice.
8. Toss gently to combine all the ingredients.
9. Serve warm or at room temperature.


Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4 servings

Nutritional information:
Calories: 180
Fat: 5g
Saturated Fat: 2g
Cholesterol: 11mg
Sodium: 520mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 0g
Protein: 5g

Substitutions for ingredients:
- White rice can be used instead of basmati rice.
- Goat cheese or ricotta cheese can be used instead of feta cheese.
- Green olives or black olives can be used instead of Kalamata olives.
- Cilantro or mint can be used instead of parsley.

Variations:
- Add some toasted pine nuts or slivered almonds for extra crunch.
- Add some chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Add some cooked chickpeas or grilled chicken for extra protein.

Tips and tricks:
- Rinse the rice well before cooking to remove excess starch and prevent clumping.
- Use a fork to fluff the rice instead of a spoon to prevent it from becoming mushy.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid and become fluffy.
- Use high-quality saffron threads for the best flavor and color.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Presentation ideas:
- Serve the saffron rice in a colorful serving bowl to showcase the vibrant yellow color of the saffron threads.
- Garnish with some additional chopped parsley or olives for extra visual appeal.

Pairings:
- Serve with grilled fish or chicken for a complete meal.
- Pair with a crisp green salad for a light and refreshing lunch.

Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts, would complement the flavors of the saffron rice nicely.
- A side of hummus or tzatziki would add some creaminess and tanginess to the meal.

Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water and continue cooking for a few more minutes.
- If the rice is too dry, add a splash of water and fluff with a fork to redistribute the moisture.

Food safety advice:
- Make sure to store any leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
- Reheat any leftovers to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
- Saffron is a spice that has been used in cooking for thousands of years and is known for its distinct flavor and vibrant yellow color.
- Rice dishes with feta and olives are popular in Mediterranean and Middle Eastern cuisine.

Flavor profiles:
- The saffron adds a subtle floral and earthy flavor to the rice, while the feta cheese and olives add a salty and tangy flavor.
- The parsley adds a fresh and herbaceous note to the dish.

Serving suggestions:
- Serve the saffron rice with feta and olives as a side dish or as a main dish with some added protein.
- Pair with a glass of white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Tangy, Salty, Aromatic, Herbal