SAFFRON RICE SALAD
Steps:
- Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil.
- Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.
- Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.
SAFFRON RICE PILAF
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
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 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
STOVETOP SAFFRON RICE
Takes a little time but well worth the wait!
Provided by Kimber
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 5
Number Of Ingredients 9
Steps:
- Cover rice with cold water and set aside to soak for 30 minutes.
- Soak saffron threads in 2 tablespoons boiling water.
- Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
- Pour in the boiling broth and stir in the salt and saffron.
- Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 69.5 g, Cholesterol 24.4 mg, Fat 10.2 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 6 g, Sodium 811.9 mg, Sugar 3.3 g
SAFFRON RICE WITH CURRANTS
Steps:
- Preheat the oven to 425 degrees.
- Melt 1 tablespoon of the butter in the top part of a double boiler placed directly on the stovetop over medium-high heat. Add onion. Cook, stirring, until onion is wilted. Add rice and cook, stirring, for about 30 seconds. Add all remaining ingredients except the remaining butter and bring to a boil.
- Cover and place in the oven. Cook exactly 20 minutes. Remove and discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter. Cover.
- Assemble the double boiler; that is, place the pot containing the rice over simmering water in the bottom half of the double boiler and let stand until ready to serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 273 milligrams, Sugar 3 grams, TransFat 0 grams
SAFFRON RICE WITH CURRANTS
Steps:
- In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
- Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.
RICE WITH CURRANTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Melt 1 tablespoon butter in a heavy saucepan with tight-fitting lid and add the onion. Cook, stirring, until onion is wilted. Add the rice and cook, stirring, about 30 seconds. Add all the remaining ingredients except the 1 tablespoon butter and bring to a boil.
- Cover and place in the oven. Cook exactly 17 minutes. Uncover and stir. Discard the bay leaf. Fluff rice with a fork and stir in the remaining butter.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams
MINTED SAFFRON RICE WITH CURRANTS AND PINE NUTS
Categories Rice Side Vegetarian Quick & Easy Currant Mint Pine Nut Saffron Vegan Simmer Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook cuminseed, cinnamon stick, and bay leaf, stirring, until mixture is fragrant and cuminseed is several shades darker (be careful not to burn it).
- Add onion and cook, stirring, until softened. Add rice and cook, stirring, 1 minute. Add water, currants, saffron, and salt and bring to a boil, covered. Reduce heat to very low and simmer rice, covered, 20 minutes, or until liquid is absorbed.
- Let rice stand 5 minutes. Discard cinnamon stick and bay leaf and stir in pine nuts and mint.
CHICKEN IN PEANUT CURRY WITH SAFFRON RICE AND SNOW PEAS
Absolutely delicious recipes adapted from Williams-Sonoma Chicken cookbook. This curry is fairly mild. If you prefer more heat and spice, add more curry powder or some red pepper.
Provided by Super San Mateo Che
Categories Medium Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large stockpot or Dutch oven, heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned. Remove chicken from pot and season with salt and pepper.
- Add 1 tablespoon of oil. Add carrots and celery and cook until softened.
- Add shallots, ginger and garlic and cook until shallots soften.
- Add curry powder, stir for 15 seconds and pour in the stock.
- Return chicken to the pot. Add water to barely cover the chicken. Heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked (no pink). Internal chicken should be approximately 170°F.
- Prepare rice according to package instructions. Half way through rice preparation, add the saffron.
- Stir in peanut butter. Whisk coconut milk and cornstarch in a separate bowl. Add to pot and bring to a simmer.
- In a sauté pan, heat the remaining tablespoon of oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
- To serve, place chicken on top of rice and spoon with sauce. Place snow peas on top and garnish with the peanuts.
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