Saffron Lemon Rice with Roasted Vegetables

This vibrant saffron lemon rice dish is a delightful fusion of traditional flavors and modern creativity. The aromatic saffron and zesty lemon elevate the rice, while roasted seasonal vegetables add a satisfying texture and sweetness. It’s a versatile side dish that pairs beautifully with any protein, making it a perfect addition to your culinary repertoire.

Ingredients:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1/2 teaspoon saffron threads
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup mixed seasonal vegetables (such as bell peppers, zucchini, and carrots)
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, soak the saffron threads in 2 tablespoons of warm vegetable broth for about 10 minutes.
3. Wash the basmati rice under cold water until the water runs clear, then drain.
4. In a medium saucepan, combine the soaked saffron (with the broth), remaining vegetable broth, lemon zest, olive oil, salt, and pepper. Bring to a boil.
5. Add the drained rice to the boiling broth, stir, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and liquid is absorbed.
6. While the rice cooks, toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20 minutes, or until tender and slightly caramelized.
7. Once the rice is cooked, remove it from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in the lemon juice and chopped parsley.
8. Serve the saffron lemon rice topped with the roasted vegetables.