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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

Drop The Weight, The Meds & The Emotional Baggage!

© 2019 Going Vegan For Health, LLC


Easy Peasy Saffron Yellow Rice

August 10, 2019

You probably think this is some kind of special occasion dish - nothing could be further from the truth. This is easy and quick, once you have a bit of saffron hanging around your pantry (and actually you can make this without saffron and it will be delicious, but won't have that saffron spice taste or beautiful yellow color.) I also chose to make this with Arborio rice, which is the rice typical of Risootto because of its short grain and creamy taste. It's absolutely fantastic for this dish, but you can use plain white rice.


 Vegan Cooking Level: Beginner




1 onion, diced

1 pepper, diced

1 regular tomato, diced

1 garlic clove, shredded

2 cups arborio rice

1 pinch saffron

1 tsp. paprika

1/4 tsp. cayenne pepper (or more to taste)

1/2 tsp. salt

1/2 tsp. pepper

3 cups veggie broth
1 cup frozen peas

1 cup sliced fresh spinach


How To


Step 1:  Add 2 tbsp. veggie broth to a high-sided skillet on medium heat and add onion, pepper, tomato and garlic to the pan and saute until translucent and softened. Add veggie broth to the pan 1 tbsp. at a time, if veggies stick.


Step 2:  Add the rice to the pan, along with the saffron, veggie broth and rest of the seasonings and stir.


Step 3:  Cook over medium heat, uncovered for about 20 minutes (if you chose brown rice, you need to double the time and add 1/2 cup bit more liquid. If you chose plain white rice,  increase the liquid by 1/2 cup). Half way through, add the veggies and stir gently. When the mixture starts to dry, taste test the rice. If it seems done and all the liquid is absorbed, it's done. If still tough, add some more veggie broth and keep going. The rice is meant to crystallize, or form a crust, at the bottom of the pan (called "soccarat" in Spanish), but if you smell burning, turn down the heat!


Enjoy with my delicious ChickPea Paprikash


Tried to adopt this way of eating but didn't get

the health or weight loss you want and need?



 Schedule a free Plant-Empowered Woman Activation Call with me to: 


-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session with a plant-based plan...renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle


With Love, Broccoli & Plant-Based Weight Loss Magic✨

-Vegan Coach Naomi



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