Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit

long-grain rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa offers more protein and nutrients.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable and affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

Start by rinsing 3 cups of long-grain rice in a large bowl until the water runs clear.

Add about 3 tablespoons of salt to the rinsed rice and soak for about 2 hours (can soak for up to 6 hours).

Prepare shallots by peeling and slicing them into thin rounds using a mandolin or knife.

Place the sliced shallots in a small saucepan and cover with neutral oil (sunflower or olive oil) by half an inch.

Heat the oil over medium heat, starting with cold oil to ensure even frying of the shallots.

Fry the shallots until they are crispy and golden, then remove them from the oil and season with salt while hot.

Chop about 3 cups of fresh herbs (cilantro, dill, parsley, and tarragon) finely.

In a mortar and pestle, grind 1 teaspoon of saffron threads with a pinch of kosher salt, then add 3 tablespoons of hot water to create saffron water.

Bring a large pot of water to a boil, adding more salt for seasoning.

Drain the soaked rice and add it to the boiling water, stirring gently with a wooden spoon.

Boil the rice until it starts to float and dance, cooking until al dente (about 3-4 minutes).

Drain the rice and rinse briefly with cold water to remove excess starch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary