copycat cava mediterranean bowls
Yield: 3 servings
Ingredients
saffron rice
1 cup basmati rice
2 cups water
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon saffron threads
2 tablespoons hot water
additional toppings
1 avocado, diced
1/2 cup feta, crumbled
Preparation
If making the honey-glazed chicken or pickled red onions, start on that first. Both must marinate and sit for a while.
Make the rice: Wash the basmati rice and rinse in a sieve. Place in a saucepan and add the water, olive oil, and salt. Place on high heat until it boils. Once boiling, place the lid on top and lower the heat to a simmer. After 15-18 minutes, fluff the rice with a fork or rice paddle. Crush the saffron threads into a powder and add the hot water. Transfer 1 1/2 cups of rice to a medium bowl and add the saffron mixture. Toss until the rice is coated.
Make your choice of toppings and assemble the bowls together with additional toppings.