Tuesday, April 28, 2009


Saffron rice and beans (recipe in the comments)
Leaf lettuce and radish salad with balsamic lime dressing

Hot tea
This is a new recipe for a speedy dinner. It's based on a package of saffron rice that you add beans, tomatoes, and cilantro to, tossing with vinegar and oil. It's sort of like a warm rice salad. The package rice start means this is incredibly easy and we were very impressed with the outcome. Our only complaint was that I didn't cook the rice for quite long enough to ensure the end result wasn't a bit mushy. So next time I will make sure all the liquid is absorbed. This is a great option for busy nights!

Prep Notes
Difficulty: Super easy
Chopping: Tomatoes, onion, cilantro, radishes
Time: 30 minutes (most of which is rice cooking time)
Make ahead: This might even be better made ahead so the flavors can meld a bit

J: "Saffron-y goodness."
M: Taking a post dinner snooze :)

1 comment:

J said...

Saffron Rice and Beans – M & J (inspired by 6 o’clock scramble)
Serves 3-4

1 10-oz package of saffron flavored yellow rice (or use Vigo’s 16 oz and save about a third of the cooked rice for a snack)
1 small red onion, finely chopped
1 can black beans, drained and rinsed
6 plum tomatoes, diced
2 T balsamic vinegar, plus more to taste
1 cup cilantro, chopped

Cook the rice according to package directions (for Vigo brand lower oil to 2T), making sure to completely absorb the cooking liquid so the rice isn’t at all mushy. If you have more than a 10 oz package, reserve some before making the rest of the dish.

Meanwhile, sweat the onion in a small skillet until they look limp. Mix the onions, beans, and tomatoes in a large serving bowl. Stir in rice and vinegar. Sprinkle with cilantro and toss well. Taste for additional vinegar or cilantro.