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.

Creative liberties:

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!