Saffron rice molds surrounded with fresh mushroom, green pepper, sweet onion and Roma tomatoes sautéed in extra virgin olive oil, garlic, basil and tarragon, mixed with a saffron non-dairy cream!

Serves 4

1-1/4 c. water

2 t. margarine

½ t. salt

1/8 t. finely crushed saffron

1 c. long grain white rice

2 T. extra virgin olive oil

1 t. hot chili oil

2/3 lb. fresh white mushrooms, sliced

1 green pepper, cut from top to bottom into 6ths, then crosswise into 1/4 – 3/8 inch wide strips

1 med. sweet onion, cut from top to bottom in half, then crosswise into thin half rings

3 garlic cloves, peeled and finely chopped

½ t. crushed dried basil

¼ t. crushed dried tarragon

salt and black pepper

½ c. non-dairy liquid creamer

1/8 t. finely crushed saffron

3 fresh Roma tomatoes, diced into ½ inch cubes

In medium saucepan combine water, margarine, salt and saffron. Bring to boil; stir well till water turns yellow. Add rice; return to boil, stir well again. Reduce heat to low, cover tightly and cook exactly 20  minutes. Fluff with fork.

Meanwhile, in large skillet, over medium heat, melt olive oil with chili oil. Add mushrooms; salt and pepper, then sauté till wilted and golden browned.

Add green pepper, onion, and garlic; salt again.

Add basil and tarragon, stir well, then sauté till onion becomes soft and sweet, and green pepper softens.

In small cup combine non-dairy creamer and saffron. Stir well, then add to skillet. Add tomatoes; stir to thoroughly coat veggies, then lower heat and cook 5 minutes (no longer), till sauce just begins to thicken. Remove from heat and adjust for salt and pepper.

When rice is done: For each serving pack rice moderately firmly into a ½ cup utensil or its equivalent. Invert onto dinner plate. Tap bottom and lift off cup. A perfect rice mold remains. Gently spoon sautéed vegetables around each serving, spooning a little on the top, being careful not to pile too much on the top, otherwise the rice mold will crumble. Repeat with remaining molds and serve at once.

Notes: This is an elegant dish. If you like saffron you’ll love this!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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