Saffron Rice with Fennel Salad

One of our favorite dishes at Winterweed Farms is the vibrant Saffron Rice and Fennel Salad. Made with our very own saffron and fresh crisp fennel, this recipe truly captures the essence of farm to table cooking. The saffron infused rice is aromatic and comforting, while the fennel salad adds a refreshing crunch with a hint of citrus.

Serves:4

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

For the Saffron Rice:

- 1 cup basmati rice

- 1 ¾ cups vegetable broth (or water)

- ¼ teaspoon saffron threads (grown at Winter Weed Farms)

- 2 tablespoons hot water

- 1 tablespoon olive oil

- 1 small onion, finely chopped

- 1 clove garlic, minced

- Salt and pepper to taste

For the Fennel Salad:

- 1 large fennel bulb, thinly sliced

- 1 small red onion, thinly sliced

- 1 orange, peeled and segmented

- 1 tablespoon fresh lemon juice

- 2 tablespoons extra virgin olive oil

- 1 teaspoon honey

- 1 tablespoon fresh parsley, chopped

- Salt and pepper to taste

- Fennel fronds (for garnish)

Instructions

For the Saffron Rice:

1. Rinse the basmati rice under cold water until the water runs clear. Drain well.

2. In a small bowl, steep the saffron threads in 2 tablespoons of hot water and set aside for 5-10 minutes.

3. Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 3-4 minutes.

4. Add the rice and stir to coat the grains with oil. Pour in the vegetable broth, the saffron with its liquid, and season with salt and pepper.

5. Bring to a boil, then reduce the heat to low. Cover the pan and let the rice simmer for 15-18 minutes, or until all the liquid is absorbed.

6. Remove from heat, fluff with a fork, and let the rice sit covered for 5 minutes before serving.

For the Fennel Salad:

1. In a large bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper.

2. Add the sliced fennel, red onion, and orange segments to the bowl, tossing to coat with the dressing.

3. Sprinkle with chopped parsley and garnish with fennel fronds for a fresh, bright finish.

To Serve:

- Plate the saffron rice alongside the fennel salad for a vibrant and aromatic dish. The warmth of the saffron rice perfectly balances the crisp, citrusy fennel salad, making this a refreshing yet hearty meal.