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Super flavorful Saffron Rice with Asparagus and hints of lemon- a wonderful side or main dish for any occasion.
How to make this saffron rice with asparagus:
In a large saucepan over medium high heat, combine the vegetable stock, white rice, onion, saffron threads (again, a small pinch goes a long way), turmeric, coriander and spanish paprika.
Stir everything together and bring to a boil. Reduce heat, cover and simmer about 20 minutes, or until the liquid is absorbed. Remove from heat and set aside, covered.
In a separate large skillet over medium heat, add the olive oil. Add the garlic and cook for 1 minute. Add the asparagus and cook for 5-7 minutes, stirring occasionally until desired crispness. Sprinkle with salt and pepper, if desired. Stir and remove from heat.
Add asparagus to the rice. If you need to toast your pine nuts, this is a good time. Add them to the skillet and cook over medium heat, stirring occasionally until starting to brown.
Add pine nuts to the rice mix, add the lemon juice and and stir to combine.
Enjoy this saffron rice as a side dish or the star of the show.
If you make these Saffron Rice with Asparagus, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Saffron Rice with Asparagus (Vegan, Gluten Free)
Pin RateIngredients
- 2 cups unsalted vegetable stock
- 1 cup basmati white rice
- 1 small yellow onion - finely diced (about 1 cup)
- 2 pinches saffron threads
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground sea salt
- 1 teaspoon ground coriander
- 1/2 teaspoon spanish paprika
- 2 teaspoons olive oil
- 2 garlic cloves - minced
- 1 pound asparagus spears - cut diagonally into 1 inch pieces
- 1/4 cup toasted pine nuts
- juice from 1 fresh lemon
Instructions
- In a large saucepan over medium high heat, combine the vegetable stock, white rice, onion, saffron threads (a small pinch goes a long way), turmeric, coriander and spanish paprika. Stir everything together and bring to a boil. Reduce heat, cover and simmer about 20 minutes, or until the liquid is absorbed. Remove from heat and set aside, covered.
- In a separate large skillet over medium heat, add the olive oil. Add the garlic and cook for 1 minute. Add the asparagus and cook for 5-7 minutes, stirring occasionally until desired crispness. Sprinkle with salt and pepper, if desired. Stir and remove from heat.
- Enjoy this saffron rice as a side dish or the star of the show.
April says
Delicious! Will make again! Super easy, healthy and delicious, although I forgot to add the lemon. Was great without it though. Thank you!
Christin McKamey says
Awesome, thank you so much April! =)
Jess says
I’d love to use this for a holiday party. Any way to turn this into a casserole or otherwise make ahead?
Christin McKamey says
Hi Jess, hmmm I guess you could layer the rice in a casserole dish, then add the asparagus and pine nuts on top. I would reheat at around 350 F so as not to cook the rice more and cover it with aluminum foil so it doesn’t dry out. That’s my best guess! I would have to do some testing to make it an actual casserole dish where you cook it in the oven. =)
Katie says
Really enjoyed this recipe. I fried the onion and added the spices and then the rice and stock. I fried the asparagus and garlic separately and added lemon juice and rind. Finished with fresh parsley and black pepper. I didn’t have any pine nuts this time but can imagine they are very nice with it!
Christin McKamey says
Thanks Katie, sounds delicious!! =) Thanks so much for letting me know!
Markus Mueller says
This looks delicious! Can’t wait to try this out myself!It will go great with the asparagus I plan on growing/planting this year!
Christin says
Thanks Markus! I hope you enjoy it. Fresh asparagus from the garden sounds like a great idea. =)
Liz @ The Clean Eating Couple says
This looks fantastic ! I’ve been loving asparagus lately 🙂
Christin says
Thanks Liz! I love asparagus! =)