Saffron Rice With Curried Apricot Dressing Recipes

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.

CROWN ROAST WITH APRICOT DRESSING

Steps:

• Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour., Brush sides of roast with preserves. Bake until a thermometer reads 145°, 1-1/2 to 2 hours longer. Transfer roast to a serving platter. Let stand 20 minutes before carving., For dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing.

SAFFRON RICE WITH RAISINS AND CASHEWS

Steps:

• In a saucepan bring water to a boil. Add rice and boil for 5 minutes. Stir in the sugar, reduce the heat, and add the clarified butter.
• Meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes.
• To the rice add the saffron, cloves, raisins and cashews. Stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked.
• Sprinkle with cardamom before serving.

SAFFRON RICE

Steps:

• In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
• Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.

SAFFRON RICE

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.

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.

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.

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS

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.

APRICOT-PECAN WILD RICE

Steps:

• In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

SAFFRON RICE WITH CURRIED APRICOT DRESSING

Steps:

• In a saucepan, heat the water or stock over medium heat (or add 1 Tbs olive oil instead of liquid) and saute the onions and garlic until softened, about 5 minutes.
• . Then add the cumin, fennel seeds, pepper, and salt. Saute for 1 minute Add the rice and stir constantly for 2 minutes or until rice smells fragrant. Add saffron in water and the vegetable stock. Bring to a boil, cover, turn heat to low and simmer for 40 - 45 min until liquid is absorbed and rice is cooked.
• Remove from heat and transfer to a large bowl.
• Toss peeled cubed sweet potatoes with 2 Tbs olive oil and roast on baking sheet at 450 degrees until slightly browned (around 25-30 min). Also toast pine nuts(I buy mine already toasted).
• When rice is cooked, put in a bowl and add sweet potatoes, apples, scallions and pine nuts.
• To make dressing:.
• Combine all the dressing ingredients in a blender and blend until emulsified. Add more spices to taste if you feel it is needed. Combine most of the dressing with the rice and taste. If you think it needs more dressing, add more. Serve and enjoy!