Vegetable or chicken broth (1 3/4 cups - 2 1/4 cup, depending on package instructions for the rice chosen)
1/2 teaspoon salt
1" slice peeled fresh ginger
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon finely chopped fresh parsley
Combine warm water and saffron in a small bowl and set aside.
Heat olive oil in a saucepan over medium heat. Add the shallot and saute until translucent (about 3-5 minutes).
Add the rice and saffron/water mixture and cook, stirring constantly, until rice is coated with oil.
Add water, salt and ginger. Increase the heat to bring to a boil. Then reduce heat to low and simmer for 40-45 minutes (or according to package directions for the rice).
When rice is done, remove ginger, add lemon juice and parsley and stir to combine.
Nutrition Info Per Serving: Calories 157.9 Total Fat 4.5 g Saturated Fat 0.9 g Polyunsaturated Fat 0.8 g Monounsaturated Fat 3.1 g Cholesterol 2.5 mg Sodium 771.5 mg Potassium 227.3 mg Total Carbohydrate 27.5 g Dietary Fiber 0.9 g Sugars 0.6 g Protein 2.9 g