This saffron rice recipe is a direct response to Nancy’s request. I’ve purposely made it mild in the hopes that her daughter can eat it and reap the benefits from it. Saffron rice could accompany almost anything. Enjoy!
A growing body of evidence indicates that saffron has anticancer effects. Extracts of saffron have been shown to inhibit the formation of tumors and retard tumor progression in a variety of experimental studies. Researchers say that saffron can enter the cancer cells and send a signal that causes the cancer to “commit suicide.” Some experts have suggested that saffron may be the cure for cancer in the future.
Studies show that elements turmeric can suppress the proliferation and invasion of cancerous cells for a wide array of cancers. Research also suggests that elements found in black pepper and in turmeric when used in combination may reduce the number of breast cancer stem cells but not harm normal cells. Although the research of these two spices used together is currently somewhat inconclusive it certainly doesn’t hurt to season food with them simultaneously.
Himalayan sea salt contains up to 84 minerals and trace elements that are identical to the minerals, which our bodies need. Unlike most other salt, it is pristine and unpolluted by environmental factors.
3/4 cup chardonnay white wine (one mini bottle)
10 to 12 threads of saffron
1 T coconut oil*
1 cup organic brown rice
1 1/4 cups water
1/4 t fresh ground pepper
1/8 t turmeric powder
1/2 t Himalayan sea salt*
1 t fresh thyme leaves (optional)
2 T pine nuts (optional)
Pour the white wine in a small bowl and gently heat in the microwave for about 30 seconds. Remove. Add the saffron threads and steep to release their color. Meanwhile, in a medium skillet heat the coconut oil on medium high heat and add the brown rice stirring until it is opaque. Add the wine and saffron mixture to the rice. Add the water, pepper, turmeric and sea salt. Turn heat to low, cover and simmer for 30 minutes until all the liquid is absorbed. Finish by tossing in thyme leaves and pine nuts if desired.
©Janice Moreland http://thekitchentwist.com