Saffron And Preserved Lemon Scented Shrimp Rice Pilaf Recipes

SAFFRON RICE PILAF

Saffron Rice Pilaf image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1/2 cup broken thin spaghetti
1 3/4 cups chicken stock
1 cup long-grain rice
1/4 cup chopped golden raisins
1 Fresno chile pepper, halved
1 large bay leaf
1 cinnamon stick
Generous pinch saffron
Salt

Steps:

Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.

SAFFRON RICE PILAF

Saffron Rice Pilaf image

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.

Provided by Melissa Roberts

Categories Onion Side Fry Vegetarian Dried Fruit Almond Saffron Kosher Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

3/4 teaspoon crumbled saffron threads
2 tablespoons boiling-hot water
1/3 cup olive oil
1 cup slivered almonds (4 ounces)
1 very large onion, chopped (3 to 4 cups)
3 cups white basmati rice (19 ounces)
4 1/2 cups water
1 cup dried currants (4 ounces)

Steps:

Soften saffron in hot water (2 tablespoons) in a small bowl.
Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
While rice stands, stir almonds and currants into bowl with onion.
Fluff rice with a fork and serve with almond mixture spooned on top.

SAFFRON SCENTED CHICKEN PILAF

Saffron Scented Chicken Pilaf image

Make and share this Saffron Scented Chicken Pilaf recipe from Food.com.

Provided by Brookelynne26

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

18 ounces chicken breasts, cut into 1 x 1/2 inch pieces
3/4 cup plus 2 tablespoons Greek yogurt
juice of half a lemon
1/4 teaspoon ground cinnamon
1/2 teaspoon saffron thread
1 quart chicken stock
1 tablespoon unsalted butter
2 -3 tablespoons peanut oil
2 1/4 cups basmati rice
3 -4 cardamom pods, bruised
1 lemon, juice and zest of
1/4 cup cashew nuts
1/4 cup slivered almonds
2 tablespoons pine nuts
3 -4 tablespoons shelled pistachio nuts
1 small bunch fresh parsley, chopped

Steps:

Marinate the chicken pieces in the yogurt, lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock.
Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. Pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low. Cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
While the rice is cooking, shake the excess yogurt marinade off the chicken using a sieve. Then fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colours rather than just pallidly stews to cookedness.
When the rice is cooked, take it off the heat and fork through the pan-bronzed chicken pieces. Toast all the nuts except the pistachios, by simply shaking them in an oil-less frying-pan over a medium heat until they colour and begin to give off their waxy scent, and then add them to the pilaf along with the chopped parsley. Pile everything on to a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.

Nutrition Facts : Calories 618.3, Fat 26.8, SaturatedFat 6.2, Cholesterol 64.3, Sodium 324.3, Carbohydrate 64.2, Fiber 3.7, Sugar 4.2, Protein 30.3

LEMON RICE PILAF

Lemon Rice Pilaf image

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 cup uncooked jasmine or long grain white rice
2 tablespoons butter
1 cup sliced celery
1 cup thinly sliced green onions
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SHRIMP RICE PILAF

Shrimp Rice Pilaf image

This is a very easy dish that I quite often make using leftover cocktail shrimp after a party! This dish can also be made with ham or a combination of shrimp and ham. Serve with a vegetable salad to complete the meal.

Provided by Irmgard

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter
2 garlic cloves, minced
1 lb shrimp, peeled and deveined
1 cup long-grain rice
2 cups chicken stock
3 tablespoons chopped fresh dill
salt and pepper

Steps:

In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
Add shrimp and mix well; stir in rice.
Pour in stock and bring to a boil; cover.
Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
Stir in dill; season with salt and pepper to taste.

Nutrition Facts : Calories 371.3, Fat 11.5, SaturatedFat 6.1, Cholesterol 169.4, Sodium 817.4, Carbohydrate 42.8, Fiber 0.6, Sugar 2, Protein 22

LEMON-SCENTED SAFFRON RICE

Lemon-Scented Saffron Rice image

Categories Citrus Rice Side Spring Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
3 large shallots, thinly sliced
Pinch (generous) of saffron threads
1 1/2 cups Arborio or other short-grain rice
3 cups chicken stock or canned low-salt broth
3 tablespoons fresh lemon juice
2 tablespoons chopped lemon peel
1 large bunch chives, chopped (about 1/2 cup)
Salt and freshly cracked white pepper

Steps:

Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.

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