Saffron Rice with Pine Nuts

By Coach Maria - Salus Nutritionist & Food Expert

Sometimes, coming up with an appropriate side dish can be more challenging than the main course, but this simple rice dish is versatile enough to go with any main course dish.

The key ingredient is saffron, which is subtly floral and aromatic.  Not everyone has the saffron spice on hand (you can find it at any grocery store and Walmart seems to have the cheapest price), but you should run out and get some, since the flavor of this spice should be experienced at least once.

You could always substitute with turmeric to give you the golden color, but the flavor will be different (not saying it will be a bad flavor at all, just different).

Ingredients
6 servings
(about 2/3 c per serving)

1 1/2 tblsp extra virgin olive oil
1/3 c chopped shiitake mushroom caps (or sub with any other mushroom)
2 tblsp minced onion
1 1/4 c Arborio (or other short grain rice)
2 1/2 c low sodium organic chicken broth (homemade stock is even better!)
1/4 tsp sea salt
1/8 tsp crushed saffron threads
Zest of 1/4 orange
3 tblsp pine nuts

Preheat oven to 400 degrees.
Heat oil in ovenproof saucepan.
Add mushrooms and onion; cook 5 minutes.
Add rice, broth salt and saffron; boil.
Cover pan with foil, place pan in oven; bake for 15 minutes.
Remove from oven; let stand, covered, 10 minutes.
Stir in orange zest and pine nuts.

Nutritional Information per serving:

Protein:    2.5g
Carbs:      16g
Fat:          3.5g