Saffron-Garlic Rice

1 3/4 c water
1 vegetable bouillon cube
Pinch saffron threads (5 - 6 threads)
2 TBS olive oil
5 cloves garlic, minced finely
1 small - medium yellow onion, diced finely
1 c long-grain white rice
Pinch ground coriander
Salt and ground white pepper

In a medium-size saucepan boil the water, add the bouillon cube, and stir until the cube has dissolved. Turn off the heat, add the saffron threads, and stir. Cover and set aside until ready to use.

Preheat a medium-size pot over medium heat. Saute the garlic in oil until it has softened and is just starting to turn golden, 3 to 4 minutes. Add the onion and continue to saute until the onion turns translucent, 5 to 6 minutes. Add the rice and stir to combine. Saute the rice for about 1 minute. Pour in the warm vegetable broth and stir in the coriander. Cover and bring to a boil, stir the rice just once, and lower the heat to low. Cover and let the rice simmer for 20 to 25 minutes, until the liquid has been absorbed and the rice is tender.

Remove from the heat and allow the rice to stand for 10 minutes. Fluff with a fork and season with salt, pepper, and ground white pepper, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user MJONES855.