Issue link: https://digital.copcomm.com/i/289218
I n my early twenties, while just beginning my career and rel- atively money-poor, I was given the job of throwing a dinner party for my colleagues at an advertising agency. My super hip boss, whom I was dying to impress, confessed that he was a remarkable cook and offered to help by making his signature scallops if only I would include the ingredients on my person- al grocery list for the night. I said yes. Later, at the market, I cringed while paying a good chunk of my hand-to-mouth pay- check for a $25 pinch of saffron that seemed to serve no other purpose than to turn my boss' dish a bright yellow color, which the other guests marveled over while I struggled to understand its expensive allure. That was my fi rst introduction to saffron but I have come a long way since. Today I know that excellent saffron cannot be found in the pre-packaged spice aisles of just any grocery store; that a small pinch of the earthy-scented spice will go a long way; and that it is absolutely essential to soak the threads in warm water to bloom the fl avor and fragrance before incor- porating into your favorite dishes. Not only is the delicate spice ideal for brightening food with its vivid sunshine hue, but its pain-relieving and depression-lifting properties mean a good bowl of saffron rice can do wonders for the soul. If you are willing to go through the cost and effort of using saffron, treat it as a precious spice. Know what you are invest- ing in; buy a good brand and a portion that can be used with- in three years of when it was originally picked from crop. Be conscious during your cooking process of honoring the journey and resources it has taken to grace your table. Savor it as a rare gift imparted to your body's temple. This simple recipe for saffron rice is a good way to become acquainted with the spice. Make a large batch and serve some with supper. Then experiment during the week creating small bowls of savory or sweet d e - light for breakfast or lunch. GLUTEN-FREE SAFFRON RICE Serves 8 1-1/2 tsp saffron threads ¼ c hot water 1 Tbsp ghee or olive oil 1 small minced yellow onion 2 c cleaned and soaked white basmati rice 1-3/4 c vegetable stock 1 tsp salt Take one teaspoon of saffron threads and grind in an electric mill. Shake into a small bowl and add the ½ teaspoon of re- maining threads. Pour the hot water over the saffron and let stand for fi ve minutes to open the spice. In a large pot, sauté the minced onions in the ghee or olive oil until onions are translucent and just begin to brown, about 8–10 minutes. Add rice to the pot and continue sautéing 30–60 minutes longer. Pour the saffron mixture into the pot and stir to loosely coat. Add vegetable stock and bring to a boil. Once it boils, cover the pot and simmer for 12–15 minutes until all water is absorbed. Remove from heat, add salt and gently fl uff the rice before serving. BREAKFAST Single serving Heat a cup of leftover saffron rice on low in a small saucepan with 1 cup coconut or almond milk until warm. Toss in chopped dates, toasted walnuts or dried cherries and sprinkle with cinna- mon for a creamy morning treat. LUNCH STIR-FRY BOWL Single serving Sauté half a cup of minced vegetables, such as carrots, spinach, cabbage, broccoli or whatever is currently sea- sonal in a tablespoon of ghee or olive oil until tender. Toss in a cup of leftover saffron rice and reduce heat to low until warmed. Sprinkle with a dash of tamari or a teaspoon of gomasio (toasted sesame salt) and enjoy. taste of health SAFFRON AS SOUL SPICE Pricey, precious golden threads By Kimberly Nichols light for breakfast or lunch. LUNCH STIR-FRY BOWL Single serving Sauté half a cup of minced vegetables, such as carrots, spinach, cabbage, broccoli or whatever is currently sea- sonal in a tablespoon of ghee or olive oil until tender. Toss in a cup of leftover saffron rice and reduce heat to low until warmed. Sprinkle with a dash of tamari or a teaspoon of 18 wholelifetimesmagazine.com FINAL-WLT-APRIL-MAY.indd 18 3/30/14 7:58 PM