Spanish Saffron Rice With Raisins Pine Nuts Recipes

SPANISH SAFFRON RICE WITH RAISINS & PINE NUTS

Steps:

• Add 1/2 cup of raisins into a bowl, cover the raisins with hot water and set aside, this will help soften the raisins
• Heat a nonstick fry pan with a medium heat and add a 1/4 cup of pine nuts, mix them around continuously so they all cook evenly and they don´t burn, after toasting them for 4 to 5 minutes remove them from the pan and set aside
• Heat a sauce pan with a medium-high heat and add 2 1/4 cups of cold water, pinch in 1/2 tsp of saffron threads and a generous pinch of sea salt
• Using the same nonstick fry pan heat it with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add 1/2 an onion that has been finely diced and 3 cloves of garlic that have been finely minced, mix with the oil and cook for 3 minutes
• After cooking the onions and garlic for 3 minutes add 1 cup of round rice into the pan, the raisins in the bowl (drain the water before adding), the toasted pine nuts and season everything with sea salt & freshly cracked black pepper, mix together until well combined
• At this point your saffron infused water should be boiling, add it into the fry pan with the rice, give it a gentle mix so everything is well distributed, after 6 minutes place a lid on the pan and lower the fire to a low-medium heat, after simmering for 4 minutes and there is almost no broth left, remove from the heat and set aside with the lid on, after 5 minutes remove the lid and top off the rice with some freshly chopped chives, enjoy!

CHICKEN WITH SAFFRON, RAISINS & PINE NUTS

Steps:

• Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
• Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.
• Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
• While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.

RICE PILAF WITH PINE NUTS AND GOLDEN RAISINS

Steps:

• In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
• Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
• Stir in the pine nuts and raisins, add salt and pepper to taste.

RICE WITH RAISINS AND PINE NUTS

Steps:

• Add the olive oil to a saucepan, and then the onion and garlic. Cook over medium heat, stirring, until wilted. Add the rice, raisins and the pine nuts.
• Add the water, salt and pepper. Bring to a boil, stirring; cover, and simmer for exactly 17 minutes.
• Add the butter, stir to fluff the rice, and blend well.

MINTED SAFFRON RICE WITH CURRANTS AND PINE NUTS

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.