Saffron Rice with Sage
(recipe serving size – 3 1/2 cups)
For the rice:
1 1/4 cup long grain white rice
2 cups chicken stock (or vegetable stock)
1 small onion, diced
2 tb butter
4 sage leaves, chopped
3 cloves garlic, chopped
1 pinch saffron
1/2 tsp kosher salt
1/4 tsp oregano
Saute the onions in 1 tb of butter, 1/4 tsp kosher salt, and 1/4 tsp oregano over medium heat for 5 minutes. Add the sage and garlic. Saute for another 2 minutes, stirring to make sure the garlic does not burn. Add the chicken stock and bring to a boil. Add the rice, 1 tb of butter and 1/4 tsp of salt. Bring the heat down to low, place a lid on the pot and cook for 20 minutes or until the rice is tender and all of the liquid has been absorbed.
Add 1/8 crushed red pepper flakes and fluff the rice with a fork, incorporating the pepper. Spoon into a dish and serve while warm.
To make the dish vegan, simply omit the butter and replace with 1 tablespoon of olive oil. Use vegetable stock and you are good to go!