Saffron rice salad

Indulge in the aromatic blend of saffron-infused rice, crisp veggies, and zesty dressing in this vibrant and flavorful salad.Ideal for those craving a taste of the exotic.

Ingredients:

• 1 1/2 cups short grain brown rice
• 3 1/2 cups vegetable stock
• 1/8 teaspoon saffron threads
• Kosher salt
• 1 bay leaf
• 1 cinnamon stick

Instructions:

1. Combine rice, water, saffron, 1 teaspoon of kosher salt, bay leaf, and cinnamon stick in a medium saucepan. Bring it to a boil, then lower the heat and let it simmer with the lid on for 45 minutes or until the liquid is absorbed.
2. Take the saucepan off the heat and allow it to sit, covered, for an additional 10 minutes. Remove the cinnamon stick, use a fork to separate the grains, and then it's ready to be served.

Summary:

• Calories: 2618 kcal
• Fat: 83 g
• Protein: 50 g
• Carbs: 436 g
• Potassium: 3966 mg
• Magnesium: 319 mg