Saffron Rice With Pignolis Recipes

SAFFRON RICE WITH PIGNOLIS

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice, pignoli nuts, saffron, thyme, Tabasco, bay leaf, water, salt and pepper. Bring to a boil, stirring. Cover the saucepan tightly and simmer 17 minutes.
• Discard the thyme sprigs and bay leaf. Distribute the remaining 1 tablespoon butter and the chopped parsley through the rice. Keep the rice covered in a warm place until it is served.

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.

EASY SAFFRON RICE

Steps:

• Gather the ingredients.
• Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
• While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
• Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
• Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
• When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
• Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

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

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

STOVETOP SAFFRON RICE

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.

CLASSIC SAFFRON RICE

Steps:

• Rinse the rice well, drain.
• In a medium size saucepan, add the rinsed rice and remaining ingredients.
• Bring to a boil, cover and reduce heat.
• Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
• Fluff with fork and serve.

SAFFRON RICE PILAF

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.

QUICK AND EASY SAFFRON RICE

Steps:

• Heat the oil in a heavy saucepan (that has a lid).
• Add the onion and garlic and cook until just soft.
• Add in the rice and cook for 3 minutes, stirring frequently.
• Add the broth, saffron, and parsley.
• Cover and reduce the heat to low.
• Cook for 15-18 minutes or until the liquid is absorbed.
• Fluff with a fork before serving.

SAFFRON RICE WITH CHORIZO

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes. Add sausage, broth and saffron and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.

SAFFRON RICE

Steps:

• Preheat the oven to 400 degrees.
• Heat one tablespoon butter in a heavy saucepan with a tightfitting lid. Add the garlic and onion and cook, stirring, until the onion is wilted. Add the saffron, bay leaf and rice and cook, stirring, about 30 seconds.
• Add the chicken broth and salt. Bring to a good boil.
• Cover and place the saucepan in the oven. Bake exactly 17 minutes. Remove from the oven and keep covered until ready to serve. When ready to serve, discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter.

SAFFRON WILD RICE

Steps:

• Tip the rice into a microwave-proof bowl. Sprinkle over the saffron and pour over the hot stock. Cover with cling film, then pierce it a couple of times. Microwave for 6 mins on High, then 6-8 mins on Medium until the rice is tender.