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Composed Rice with Saffron and Mixed Vegetables

Rice is another fantastic do-ahead side dish. I make the rice the day before and then microwave it just before serving. This approach is much easier than timing the rice to be done at a specific time during your evening - especially when entertaining a group or hosting a sit-down dinner party. That is a tripwire I prefer to avoid. Rice served alone is lovely. Adding gently cooked vegetables, cut to a “perfect dice” - makes for an elegant upgrade. The variations on this dish are endless. You can omit the saffron, change the vegetables seasonally, and use stock instead of water to add richness. This rice side dish is a nice accompaniment to fish and chicken.
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Ingredients
  

  • 1 cup white rice – jasmine basmati, or Carolina will all work – rinse first to remove excess starch
  • 1 ¾ cup water
  • ¾ tsp kosher salt
  • 1 bay leaf
  • 1 clove garlic
  • ½ yellow onion cut into a fine dice
  • 2 tablespoons of butter.
  • ¾ teaspoon or so of saffron threads
  • 1 cup fresh peas
  • 1 red bell pepper cored, seeded, and diced evenly, a bit larger than the peas
  • 1 medium carrot peeled and cut into a fine dice of the same size as the peas.
  • 1/3 cup chopped parsley
  • 1 scallion chopped

Instructions
 

  • Melt two tablespoons of butter in a heavy bottom saucepan and then add the finely diced onion, salt, and gently sauté until translucent.
  • Add the rice to the saucepan, and stir to coat with butter and the onion. Add the water,
  • bay leaf, garlic clove, and saffron. Bring the ingredients to a rapid boil and stir to distribute the ingredients evenly. Put the lid on the pan, and then reduce the heat to low. Set a timer for 20 minutes. DO NOT LIFT THE LID. After 20 minutes, turn off the heat and let the rice stand, still covered, for 5 minutes.
  • Sautee the chopped carrot in a sauté pan with ½ tablespoon of butter and some kosher salt and pepper. Sauté until the pepper is just starting to soften. Do not overcook. Set aside.
  • Sautee the prepared carrot in a sauté pan with ½ tablespoon of butter and some kosher salt and pepper. Sauté until the pepper is just starting to soften. Do not overcook. Set aside.
  • Transfer the rice into a large mixing bowl. Remove and discard to the compost bin the garlic clove and bay leaf. Add the cooked vegetables to the rice, and stir in the raw peas (these will cook during the reheat in the microwave), parsley, and scallion.
  • Store the finished rice in the refrigerator. For reheating: Transfer it to a large microwave-safe container with ample room to toss gently. Heat for 2-minute intervals and stir in between. Repeat until the rice is very hot.