Green Olive Saffron Rice ~
Simple yet exotic side dish combining the richness of saffron with briny Spanish green olives, and the aromatic touch of long-grain white rice.
Olivas y Arroz con Azafrán (Olives and Rice with Saffron)
I like this Spanish rice dish because it’s practically effortless to make, but the olives are unexpected. The combination of rice, saffron, and green olives results in a satisfying blend of flavors and textures.
Ingredients for Green Olive Saffron Rice
You will need the following:
- 1 1/2 teaspoons olive oil
- 1 cup long grain white rice
- 2 cups chicken-style broth
- 1/4 teaspoon saffron threads, about 20 threads
- 1/2 cup Spanish green olives with pimentos, quartered
- 1 tablespoon butter, cut into small pieces
- 1 tablespoon flat-leaf parsley, chopped
Ingredient Notes
- Olive Oil – A touch of olive oil brings a subtle richness to the rice, enhancing its overall flavor profile.
- Long Grain Rice – I used regular long-grain white rice. If you prefer to use another type of rice, basmati rice, jasmine rice, or arborio rice can all work for this recipe; however, the cooking time may vary slightly.
- Vegan Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base. Vegetable broth can also be used but may require seasoning to taste.
- Saffron Threads – A little pinch of saffron threads goes a long way, infusing a vibrant color and a distinctive taste. Look for saffron threads on the spice aisle of the grocery store, often in small, sealed containers.
- Spanish Green Olives – Also known as manzanilla olives, Spanish green olives are known for their mild flavor and firm texture. Black olives are not recommended because their distinct taste tends to overpower the delicate balance of the saffron and olives in this recipe.
- Butter – Cutting the butter into small pieces allows for quicker melting and distribution throughout the rice.
- Flat-Leaf Parsley – A sprinkling of fresh parsley just before serving adds a pretty pop of color and a hint of earthy freshness.
How to Make Green Olive Saffron Rice
STEP ONE: Set a medium saucepan over medium-high heat and add the olive oil. When the oil is hot, add the rice and cook for 2 minutes, stirring frequently and toasting to a lightly golden brown.
STEP TWO: Stir in the vegan chicken broth and saffron threads.
STEP THREE: Bring to a simmer, then reduce to low heat. Cover and cook for 18 minutes, until the rice is tender.
STEP FOUR: Remove from heat and let the rice stand, covered, for 10 minutes to firm up.
STEP FIVE: Fluff rice with a fork, then gently stir in the butter and olives.
STEP SIX: Sprinkle with parsley and serve hot.
More Recipes You’ll Love!
- Green Olive Pasta
- Mexican Rice and Black Beans
- Vegan Chicken and Chorizo Paella
- Chimichurri Rice
- Yellow Rice
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Green Olive Saffron Rice
Ingredients
- 1 1/2 teaspoons olive oil
- 1 cup long grain white rice
- 2 cups chicken-style broth
- 1/4 teaspoon saffron threads about 20 threads
- 1/2 cup Spanish green olives with pimentos quartered
- 1 tablespoon butter cut into small pieces
- 1 tablespoon flat-leaf parsley chopped
Instructions
- Set a medium saucepan over medium-high heat and add the olive oil. When the oil is hot, add the rice and cook for 2 minutes, stirring frequently and toasting to a lightly golden brown.
- Stir in the broth and saffron threads.
- Bring to a simmer, then reduce to low heat. Cover and cook for 18 minutes, until the rice is tender.
- Remove from heat and let the rice stand, covered, for 10 minutes to firm up.
- Fluff rice with a fork, then gently stir in the butter and olives.
- Sprinkle with parsley and serve hot.
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