Safflower Rice

I had a request for recipes using rice in more interesting ways. I went through my spice box and found a packet of safflower I picked up at the Asian market. I hadn’t used it before but know it could be used to make a rice dish that looks similar to saffron rice though safflower is much less expensive and doesn’t have the same herbaceous floral flavor as saffron. It’s an easy and flavorful dish, though, and the yellow color is also enticing. Other vegetables can be added, of course, but I liked how the orange carrots looked against the yellow rice. I would have added fresh peas as well if I’d had any in the fridge. I used water instead of broth to cook the rice in because I wanted the flavor of the safflower petals to be the star of the dish. 🙂

1 cup rice
2 cups water
1 medium onion, diced
3 medium carrots, sliced
1 Tbs safflower oil
2 Tbs dried safflower petals
Salt & pepper to taste

In a medium saucepot, add oil and onions. Cook on medium heat until onions are translucent. Rinse rice and add to pot. Cook with the onions for five minutes, add water, carrots and safflower petals. Bring to a simmer and lower heat to low. Cover and cook about 20 minutes or until water is absorbed.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Side Dish, Vegan. Bookmark the permalink.

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