Saffron Brown Rice with Carrots

by Jane Sherry		print version
		print version (graphics)

Ingredients:

Brown Rice
Pinch of saffron threads
Orange & Golden Carrots
Chopped lemon thyme
Salt & pepper
Fresh lemon
Olive Oil

Soak a cup of brown rice overnight (or for 6-8 hours) with a pinch of salt in a bowl or stainless steel cooking pot. After soaking, place on high heat, bring to a boil, then stir once, and cover it and set the temperature to low. Cook for approximately 50 minutes. When finished, set aside, leaving the cover on to let it steam for 5-10 minutes. Then fluff with a fork, and use in the recipe.

Take a pinch of saffron threads and soak them in a couple of tablespoons of milk or warm water.

Chop golden* and orange carrots on a diagonal into large pieces, and sauté in olive oil over med high heat until they are crisp tender about 3-5 minutes depending on what season it is and how fresh and/or young the carrots are.

Pull lemon thyme or regular thyme off of the stalks, (use dried if you like, but fresh herbs always add extra vital energy to a dish). Chop fresh parsley also if you like or if you don’t have any thyme. Add with the rice and put into a large beautiful bowl, add the carrots, splash on a bit of cold pressed extra virgin olive oil, (organic if you can get it) and squeeze a bit of fresh lemon over the rice, salt and pepper to taste. Mix together gently so as not to mash the rice. If you want an extra perfumed dish, grate some of the lemon peel into the bowl as well. Make sure you ONLY USE ORGANIC LEMONS if you are going to use some of the fragrant peel. Most non organic citrus fruit is sprayed heavily and/or has applications of a chemical wax applied to the skin. 

According to Ayurveda, saffron has wonderful healing qualities for all body types especially as a “blood revitalizer” according to Dr. David Frawley and Dr. Vasant Lad. From their wonderful book “The Yoga of Herbs” they write: “It’s quality is sattvic and gives energy to love, devotion and compassion, to Bhakti Yoga”.

Note: Please use saffron judiciously, as too much is bitter and can be harmful.

This dish will brighten up any winter day but is good served all year round. Serve this dish as a main course or side dish along with mixed greens, or a salad, with a chutney or protein accompaniment.

Enjoy in good health!

*Golden Carrots (Daucus carota subsp. sativus )are a delicious sweet variety of carrot. They are available from Johnny’s Seeds. Grow them yourself, or ask your csa farmer to grow them next season! We have several resources listed in the Satya Center health section for food, farms & gardens & sustainable agriculture, which have free listings of community supported agriculture farms available in your area. Check out our listings to find a farm near you! Know where your food comes from!