Saffron Rice And Ham Primavera Recipes
SAFFRON RISOTTO PRIMAVERA
Start this meatless meal with artichokes filled with a lemon mayonnaise for dipping, and serve the risotto with a mixed green and cherry tomato salad and a basket of toasted herb bread. To polish things off, set out a purchased raspberry tart.
Provided by Melanie Barnard
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Bring vegetable broth to boil in heavy medium saucepan. Add asparagus pieces and cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer asparagus to bowl. Add white wine and saffron threads to vegetable broth and bring to simmer.
- Heat olive oil in another heavy medium saucepan over medium heat. Add rice and stir until translucent, about 2 minutes. Mix in all but 1/4 cup broth mixture. Simmer rice uncovered until tender and creamy but still slightly firm to bite, stirring occasionally, about 20 minutes. Mix in peas, then asparagus and Parmesan cheese. Add remaining 1/4 cup broth if risotto seems dry. Season with salt and pepper.
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 RICE AND HAM PRIMAVERA
Categories Pork Rice Quick & Easy Ham Spring Summer Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Bring broth, rice and saffron to boil in heavy medium saucepan over high heat. Reduce heat to low, cover and simmer 15 minutes. Place frozen peas atop rice mixture. Cover and cook until rice is tender, peas are cooked through and broth is absorbed, about 4 minutes longer. Meanwhile, heat heavy large skillet over high heat. Add ham and bell pepper and cook until ham begins to brown, stirring frequently, about 5 minutes.
- Remove skillet from heat. Add rice mixture, tomatoes and 2 tablespoons vinaigrette. Toss, adding more vinaigrette by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve warm or at room temperature.
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