SAFFRON RICE PILAF WITH TOASTED ALMONDS
This is a rice pilaf recipe that I make all the time. I started making it to avoid the sodium and preservatives in the boxed versions of rice pilaf. This recipe is healthy and the ingredients are inexpensive. It's one of my husband's favorite!
Provided by Jennigator3
Categories Long Grain Rice
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
- In the same saucepan on medium heat, melt butter.
- Add vermicelli noodles and brown for 1 minute.
- Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
- Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
- Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
- Remove lid and fluff with a fork.
Nutrition Facts : Calories 192.9, Fat 5.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 401.2, Carbohydrate 29.6, Fiber 1.4, Sugar 0.5, Protein 5.6
SAFFRON ALMOND RICE
I simply love the flavors of North Africa and I think that you'll enjoy this as much as I do. I like to make this with pistachios in place of the almonds sometimes.
Provided by Annacia
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the rice and water into a small pot with a lid and add saffron, almonds, apricots and seasoning.
- Stir gently and bring to a slow steady simmer, stir and cover with a tight fitting lid.
- Simmer for 15 minutes on low heat.
- Without opening the lid turn off the heat and let the pot rest at least five to ten minutes or so before serving. Enjoy!
Nutrition Facts : Calories 576.1, Fat 16.2, SaturatedFat 1.6, Sodium 17.2, Carbohydrate 97.7, Fiber 8.9, Sugar 19.2, Protein 14.2
SAFFRON ALMOND RICE PILAF
An easy rice pilaf recipe with saffron and toasted almonds that makes a delicious side dish to beef, chicken and pork.
Provided by Shelby Law Ruttan
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- In a large saucepan over medium high heat, bring the vegetable broth to a boil. Turn off the heat and add the saffron, salt and pepper; set aside.
- Heat the butter in a large saucepan over medium high heat until melted and bubbly. Add the onion and cook for 3 minutes, until onion begins to soften.
- Add the basmati rice to the onions and stir over medium high heat for 2 minutes, until the rice begins to brown.
- Add the broth mixture to the rice, bring to a boil then turn heat down to simmer, cover the pot and simmer for 10 minutes, until the rice has absorbed water and is no longer crunchy.
Nutrition Facts : Calories 414 kcal, Carbohydrate 57 g, Protein 8 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 20 mg, Sodium 1371 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
SAFFRON AND TOASTED ALMOND ICE CREAM
Steps:
- Preheat oven to 350 degrees F.
- Combine milk and half of the sugar in a large saucepan and heat gently.
- Place the almonds on a sheet pan and toast in the oven, shaking the pan occasionally, for 5 to 6 minutes or until almonds are light brown.
- Add the almonds immediately to the milk and sugar mixture. Once the milk mixture comes to a gentle boil, remove from the heat, cover and let steep 30 minutes. After 30 minutes, place the milk mixture on low heat. While this is heating, combine the remaining sugar with the egg yolks and either by hand or with an electric mixer, whisk until the eggs become pale in color, about 3 minutes. Slowly drizzle a little of the hot milk mixture into the egg yolk mixture to increase the temperature of the yolk mixture. Next, slowly whisk the yolk mixture into the milk mixture. Cook the mixture over a low heat, stirring constantly. Once the mixture has thickened and coats the back of the spoon, about 3 to 5 minutes, remove from heat and strain through a find sieve into a high-sided canister. Add the saffron and amaretto and place in a large bowl of ice water. Stir occasionally and when completely cool, place in an ice cream maker and churn according to the manufacturer's directions. The texture will then be best if you transfer the ice cream to another container and place in freezer for at least 3 hours or overnight.
SAFFRON ALMOND RICE PILAF
Categories Rice Side Quick & Easy Almond Saffron Fall Boil Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
- Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
- Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.
SAFFRON BASMATI RICE
Provided by Sunny Anderson
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.
SAFFRON RICE
This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.
Provided by LLADRACH
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
SAVORY SAFFRON AND ALMOND RICE
Number Of Ingredients 13
Steps:
- 1. In a medium bowl, soak the rice in the water, about 30 minutes. Put the almonds in a small skillet and roast, stirring and shaking the skillet, over medium heat until a few shades darker, about 1 minute. Reserve for garnish. Soak the saffron in the milk about 15 minutes.2. Heat the ghee (or oil) in a large nonstick saucepan over medium-high heat and sauté the ginger, cumin, cardamom, and black pepper, about 1 minute. Add the rice with the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 8 to 10 minutes.3. Uncover the pan, sprinkle the saffron milk over the rice, then cover the pan and cook another 5 minutes to blend the flavors. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, lightly mix in the garam masala, then scatter the roasted almonds and the pistachios on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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