Saffron Basmati Rice Pilaf

Makes 6 servings

1 yellow onion, finely diced

2 cloves garlic, minced

2 tsp. olive oil

1½ tsp. ground cumin

1 tsp. fennel seed

¼ tsp. ground pepper

1 tsp. sea salt

2 cups brown basmati rice (uncooked)

½ tsp. saffron steeped in ¼ cup warm water

3½ cups water or light vegetable stock

In a medium, heavy saucepan, sauté the onion and garlic in the oil over medium heat until just softened. Add the cumin, fennel seed, pepper, and salt. Sauté for 1 minute. Add the rice and stir constantly for 2 minutes, or until the rice smells fragrant. Add the saffron and water; bring to a boil, and cover. Reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the liquid is absorbed. Remove from heat and let sit for 10 minutes before serving.