Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Saffron Baked Pilaf
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Saffron Baked Pilaf

 

Golden threads of saffron gently enhance this easy to pop in the oven dish of baked rice. Onions, celery and carrots give a veggie boost, while cinnamon and cardamom add extra allure. Meanwhile the pistachios & apricots are all about the pizzaz. Feel free to substitute chopped almonds or golden raisins instead. Also, skip the butter to make this vegan.

Ingredients

  • 2½ cups water, boiling
  • 1½ cup brown rice
  • 1 carrot, peeled and minced
  • 1 stalk celery, trimmed and minced
  • ½ onion, large, finely minced
  • ¼ teaspoon saffron, threads
  • 1 teaspoon salt
  • ¼ teaspoon cardamom, optional
  • 1 cinnamon stick, optional
  • 2 tablespoons pistachios, finely minced
  • 2 tablespoons dried apricots, or golden raisins
  • 2 tablespoons butter, unsalted, optional
  • 1 pinch black pepper

Serving Size: 4 People

Share

 

Preparation Instructions

Preheat the oven to 375. Make sure the water is boiling and all of the ingredients are chopped and ready to go. Then place the saffron in the base of a glass liquid measuring cup and pour on the boiling water.

In a 9×9 baking dish (such as a brownie pan) dump in the brown rice, carrots, celery, onion, cardamom, pistachios, dried apricots, salt and butter. Pour the golden yellow boiling water all over the rice in the baking dish. Cover tightly with an oven safe lid or foil.

Place in the oven for one hour. No peeking as it will let out steam necessary for cooking the rice. When the hour is up, remove it, toss the rice lightly to incorporate the veggies back in as they usually rise to the top. Serve while hot and remove the cinnamon stick.