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Saffron

Jeweled Rice

The bright hues of saffron rice, green onions, and pomegranate seeds give this dish its name.

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Winter Vegetable Medley with Paella-Style Orzo

Good-quality saffron is the key to this dish. Shop at a reliable source such as a gourmet store or online spice purveyor, and choose brands that indicate where the saffron was harvested. Kashmiri, Persian, and Spanish saffrons are some of the best.

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Rouille Sauce

In the south of France, this spicy sauce is traditionally spread on toasted croutons and dipped into bouillabaisse. But its delicious flavors complement more than just fish soup. Try croutons and rouille with your favorite soup, or use the sauce as a sandwich spread or dip. If oil rises to the top during storage, stir or blend the rouille in a food processor before using.

paella primavera

Paella Primavera

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish. Just like its pasta namesake, Paella Primavera lends itself to endless variation. You can substitute zucchini for broccoli in the summer; in the fall, replace half the broccoli with cubed butternut squash.

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Stuffed Eggplant Royale with Buttery Saffron Rice

"My grandmother once told me that if I ever wanted to make a man fall in love with me, I should make him this dish," says Nancy Toenniges. "Of course, she was talking about a version with lamb; since I don't eat meat, I reworked it–but it's still a meal men can't resist."

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Saffron Risotto with Broccoli

The difference between a good risotto and a great one? A flavorful stock that seasons the rice grains as it is absorbed.

Braised Celery Root with Chickpeas and Saffron

Braised Celery Root with Chickpeas and Saffron

Large, melon-shaped knobs of celery root or celeriac may look tough to handle, but are actually very easy to cook with. Once peeled, they can be grated like carrots into salads, boiled and mashed like potatoes, sliced and added to soups, or cut and braised in stews. This recipe tastes even better the next day, once the flavors have had a chance to meld. Serve with brown rice, if desired.

Vegetable Paella with Tofu

Vegetable Paella with Tofu

Traditional paella pans are round, shallow metal pans that let the rice and vegetables cook evenly without getting mushy. A wok will do the job just as well; the wide mouth lets liquid evaporate, so the rice cooks and the other ingredients steam rather than boil.

Spaghetti with Spinach and Mushrooms

Spaghetti with Spinach and Mushrooms

Toasting the spaghetti in the oven to bring out a nutty taste, then cooking it in a light vegetable broth gives this dish so much flavor, you won’t even miss the cheese you usually add to pasta.

Moroccan Seven-Vegetable Couscous

To many Americans, couscous refers to the tiny pearls of semolina we've come to know and love. But in Morocco, it is also the proper name for a time-honored stew, rich with vegetables and the flavors—saffron, cinnamon, turmeric—of North Africa. This is a terrific, relaxed party dish—easy to make, fun to eat and meant for a gathering.

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Saffron Quinoa Timbales

High in protein, quinoa is a good source of calcium, phosphorous, iron, vitamin E and several B vitamins. Leeks, which often retain sand in their tight layers, require thorough cleaning. Cut off and discard the roots, and slice the leek in half lengthwise. Fan the layers open, and rinse each layer thoroughly under cold running water. Set leeks aside to soak in a large bowl of cold water, changing the water a few times, until no grit appears in the bottom of the bowl. These lovely golden timbales make an elegant presentation for a special occasion.

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