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Green Olive Saffron Rice ~ Simple yet exotic side dish combining rich saffron with briny Spanish green olives, and the aromatic touch of long-grain white rice.

Green Olive Saffron Rice

Simple yet exotic side dish combining rich saffron with briny Spanish green olives, and the aromatic touch of long-grain white rice.
5 from 2 votes
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Course: Side Dish
Cuisine: South American, Spanish
Keyword: dairy free, olives, rice, South American, Spanish, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 215kcal
Author: Holly Gray

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.

Nutrition

Calories: 215kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 740mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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