By now you should know my obsession with pasta alternatives, i.e., pastas that are made out of different legumes rather than starch, so I can freely stuff my face with “pasta,” but be healthy at the same time! The geniuses at Banza have created a new addition to their line of pasta alternatives – a rice alternative!! Basically a “rice” made out of chickpeas so it’s packed with protein, not carbs! In full transparency, I’m probably one of the few South Asians on this planet that isn’t a HUGE fan of rice (I know, I must’ve acquired some super recessive gene…), but I think this is still really cool! It kind of reminds me of orzo – which I love!

I’m also a huge fan of ‘one pan’ meals – I’ve made several recipes now using one pan or one pot, because my ass does not have time to slave away in a small studio apartment kitchen cooking AND cleaning. Hustle life! The folks at Banza were kind enough to send over their latest rice product even before it hit shelves at Whole Foods last week, so I of course wanted to test it out right away!

Behold my One Pot Garlic-Saffron ‘Risotto’ – perfect for a weeknight and you probably have all the ingredients on hand already! I call this a risotto, because the texture is creamy and indulgent just as a risotto would be! But without having to slave over the stove for 40+ minutes! Did I mention you can make this in 15 minutes?! YUP!!

Step-by-step video on my IGTV!! Go to your mobile app version of Instagram to check it out!

One Pan Garlic-Saffron ‘Risotto’:

• 1 cup Banza Rice
• 2 1/4 cups water
• 1 medium white onion – diced
• 2 cloves garlic – minced
• 1 serrano or jalapeno pepper – minced (seeds and all!)
• 2 tbsp raw unsalted walnuts – roughly chopped
• 1 tsp saffron threads
• 1/4 fresh lemon wedge
• salt
• black pepper
• flat leaf parsley – roughly chopped, for garnishing
• extra virgin olive oil

1. Place a large non-stick skillet over medium-high flame and once the pan is hot pour in olive oil to coat. Add the onions, garlic, and chopped chilies. Sauté for about 1-2 minutes. Then add in the chopped walnuts. Continue sautéing and at this point add in a hefty pinch of salt and black pepper. Sauté until onions begin sweating and caramelizing a bit – about 3-5 minutes.

2. Now add in the Banza rice and toast with the sautéed veggie mixture – about 60 seconds or so. Add in the water and saffron threads right away – you want the saffron to immediately start soaking in the water, allowing it to become fragrant and color the water. Stir making sure the water and rice are incorporated together. Once it comes to a boil, slightly reduce the heat and cook.

3. Stir occasionally, but not too much – you don’t want the rice to become mushy! Once the water is absorbed, the rice should be cooked through but slightly al dente. Taste. Adjust salt if necessary. Right before shutting off the heat, squeeze in some fresh lemon juice from the 1/4 of the wedge and sprinkle in some of the chopped parsley. Serve and top with some more chopped toasted walnuts if desired!