My meal last week at The Columbia Restaurant has put me in the mood for Spanish-inspired food, so I threw together a little Yellow Rice to eat with some homemade Spanish Bean Soup. Instead of cooking it on the stove top, I made it in the rice cooker, so it was super simple.
The rice turned out fragrant and flavorful, with a beautiful yellow color, thanks to a mixture of turmeric and Spanish saffron. It was really delicious with the soup; my recipe for Spanish Bean Soup was inspired by a soup I had at The Columbia, and it was great. I only had Hungarian paprika, so I need to get over to Penzey's for some pimenton (Spanish smoked paprika) and make the soup again. It contains chorizo and ham (I am breaking the "no sugar" rule to indulge in some local ham!), so vegans and vegetarians, don't hold your breath for this one. After I give it another go, I'll share the recipe with you.
In the meantime, enjoy some delicious Spanish Yellow Rice! My housemates both loved it.
This recipe has a subtle flavor that would go well with a wide variety of cuisines, but is especially excellent with beans or other Spanish cuisine. Use high-quality saffron to get the best flavor - good saffron is worth the extra money. Penzey's is a good source of spices if you don't have good spice shops or kitchen shops locally - you can order online.
2 cups long-grain brown rice, soaked in water 8-12 hours, drained, and rinsed
1/2 large sweet yellow onion, finely chopped
2 large garlic cloves, crushed and minced
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
2 pinches cinnamon
large pinch high-quality saffron threads, crushed
4 cups chicken stock, vegetable broth, or filtered water (broth/stock will lend a better flavor)
2 tablespoons olive oil, ghee, or butter
1/2 teaspoon salt
Place all ingredients in a rice cooker, cover, and cook per manufacturer's instructions. After cooking is complete, let sit covered and undisturbed for 10-20 minutes. The fluff with a fork and serve! If desired, garnish with green peas, thinly sliced green onions, thinly sliced red pepper, or fresh cilantro.
My meal last week at The Columbia Restaurant has put me in the mood for Spanish-inspired food, so I threw together a little Yellow Rice to eat with some homemade Spanish Bean Soup. Instead of cooking it on the stove top, I made it in the rice cooker, so it was super simple.
The rice turned out fragrant and flavorful, with a beautiful yellow color, thanks to a mixture of turmeric and Spanish saffron. It was really delicious with the soup; my recipe for Spanish Bean Soup was inspired by a soup I had at The Columbia, and it was great. I only had Hungarian paprika, so I need to get over to Penzey's for some pimenton (Spanish smoked paprika) and make the soup again. It contains chorizo and ham (I am breaking the "no sugar" rule to indulge in some local ham!), so vegans and vegetarians, don't hold your breath for this one. After I give it another go, I'll share the recipe with you.
In the meantime, enjoy some delicious Spanish Yellow Rice! My housemates both loved it.
serves 6-8 | adapted from Emeril Lagasse
This recipe has a subtle flavor that would go well with a wide variety of cuisines, but is especially excellent with beans or other Spanish cuisine. Use high-quality saffron to get the best flavor - good saffron is worth the extra money. Penzey's is a good source of spices if you don't have good spice shops or kitchen shops locally - you can order online.
Place all ingredients in a rice cooker, cover, and cook per manufacturer's instructions. After cooking is complete, let sit covered and undisturbed for 10-20 minutes. The fluff with a fork and serve! If desired, garnish with green peas, thinly sliced green onions, thinly sliced red pepper, or fresh cilantro.