Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

« a crazy quilt made of flour and stuffed in a jar | Main | Restaurant Review: Columbia Restaurant, Tampa, Florida »

Spanish Yellow Rice, Rice-Cooker Style (gluten-free, vegan, ACD)

Yellow Rice served with Spanish Bean Soup

My meal last week at The Columbia Restaurant has put me in the mood for Spanish-inspired food, so I threw together a little Yellow Rice to eat with some homemade Spanish Bean Soup.  Instead of cooking it on the stove top, I made it in the rice cooker, so it was super simple. 

The rice turned out fragrant and flavorful, with a beautiful yellow color, thanks to a mixture of turmeric and Spanish saffron. It was really delicious with the soup; my recipe for Spanish Bean Soup was inspired by a soup I had at The Columbia, and it was great.  I only had Hungarian paprika, so I need to get over to Penzey's for some pimenton (Spanish smoked paprika) and make the soup again.  It contains chorizo and ham (I am breaking the "no sugar" rule to indulge in some local ham!), so vegans and vegetarians, don't hold your breath for this one.  After I give it another go, I'll share the recipe with you.

In the meantime, enjoy some delicious Spanish Yellow Rice!  My housemates both loved it.


Spanish Yellow Rice, Rice-Cooker Style

serves 6-8 | adapted from Emeril Lagasse

This recipe has a subtle flavor that would go well with a wide variety of cuisines, but is especially excellent with beans or other Spanish cuisine. Use high-quality saffron to get the best flavor - good saffron is worth the extra money. Penzey's is a good source of spices if you don't have good spice shops or kitchen shops locally - you can order online.

  • 2 cups long-grain brown rice, soaked in water 8-12 hours, drained, and rinsed
  • 1/2 large sweet yellow onion, finely chopped
  • 2 large garlic cloves, crushed and minced
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground cumin
  • 2 pinches cinnamon
  • large pinch high-quality saffron threads, crushed
  • 4 cups chicken stock, vegetable broth, or filtered water (broth/stock will lend a better flavor)
  • 2 tablespoons olive oil, ghee, or butter
  • 1/2 teaspoon salt

Place all ingredients in a rice cooker, cover, and cook per manufacturer's instructions. After cooking is complete, let sit covered and undisturbed for 10-20 minutes. The fluff with a fork and serve!  If desired, garnish with green peas, thinly sliced green onions, thinly sliced red pepper, or fresh cilantro. 


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Reader Comments (4)

wow, this looks so easy to make! thanks

delicious ! loved the recipe ! Have a great 2011 !!

January 3, 2011 | Unregistered CommenterPriya Sreeram

Yummy rice recipe. I think it will go really well with my gluten-free healthy corn chowder that I made yesterday http://cuceesprouts.com/2011/01/jalapeno-corn-chowder/

January 4, 2011 | Unregistered Commentercucee sprouts

Wow! What a gorgeous website - so beautiful and well done! I just bought a rice cooker and was surfing for some yummy recipes when I discovered your site. I too am going through a healing process (Hashimoto's) and am so grateful for all the work you've done building this resource - chock full of gluten-free, soy-free options. I wanted to send a big THANKS! your way . . . and also ask a question: is your Spanish Bean Soup recipe online? I may have overlooked it - it looked so-o-o-o good with the Spanish Rice recipe you've posted. Again, many thanks for sharing your journey and knowledge!

December 22, 2011 | Unregistered CommenterTBee
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo