I like to try foods and spices that I didn’t grow up eating. Saffron is one of the ones I’ve been experimenting with lately. Let’s get to it!
a few saffron strands (depends on how much rice you’re making – 3ish per 1/2 cup of dry rice)
2 cups of short grain rice
1 cup of chopped kale
1/4 cup balsamic salad dressing
a few olives for garnish
First thing is to cook your rice according to the package instructions. I made mine in a rice cooker and added the saffron right into the water. Once it’s all cooked, toss it in a pan, throw in the kale and balsamic, stir and cover until the kale wilts. Dish it out, top with olives and eat it. Done 😀