Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, minced
  • 1 small sweet or red onion
  • 1 teaspoon loosely packed saffron threads, ½ g
  • ½ teaspoon dry thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 ½ cup brown rice
  • 3 ½ cups vegetable broth, such as imagine no-chicken
  • ¾ cup chopped parsley

Instruction

  • Heat oil in a large saucepan over medium heat. Add garlic and cook, stirring until fragrant and just starting to brown, 30 seconds to 1 minute. Add onion, stir to coat. Cook, stirring often until the onion is starting to brown and soften, 3 to 5 minutes.
  • Add saffron, thyme, smoked paprika and salt and cook, stirring until fragrant, about 30 seconds. Pour in broth and increase heat to high. Stir thoroughly to make sure saffron threads are evenly distributed, and bring to a simmer. Add rice, and return to a simmer. Cover, reduce heat to medium-low or low to maintain a simmer, and cook until the broth has been absorbed and the rice is very tender, 50 to 60 minutes. Remover from the heat and stir in parsley.