BROWN RICE PILAF WITH SAFFRON AND GINGER
Provided by Rebecca Katz
Categories Ginger Rice Side Dinner Spice Saffron Healthy Advance Prep Required Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine the warm water and saffron in a small bowl. Heat the olive oil in a saucepan over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the rice and saffron and cook, stirring constantly, until the rice is evenly coated with the oil. Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed. Check after 20 minutes; if there are steam holes on the top, it's ready. Remove ginger. Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.
SAFFRON BROWN RICE PILAF WITH PINE NUTS AND CHERRIES
Steps:
- Heat oil in large skillet over medium. Add onion and carrot, sauté for 5-6 min. Add garlic, sauté for 2 min. Add in dry brown rice and sauté 3 min. Crumble saffron threads into chicken broth, add to brown rice. Bring to boil, lower heat, cover and simmer for 45-50 min. Toast pine nuts in small dry skillet over medium. Shake pan frequently. Add nuts and cherries to brown rice mix. Season with salt and pepper, garnish with fresh parsley.
SAFFRON RICE PILAF
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.
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.
PINE NUT-SAFFRON PILAF
Steps:
- Heat the EVOO in a sauce pot over medium heat. Add the nuts and toast until lightly golden, then remove and reserve.
- Melt the butter in the pot, then add the broken pasta and toast to golden. Stir in the saffron and rice, then add the stock. Bring to a boil, stir in the raisins, then cover and simmer for 17 to 18 minutes, until the liquid has been absorbed and the pasta and rice are tender.
- Fluff the pilaf with a fork and stir in the reserved nuts. Serve immediately.
PINE NUT RICE PILAF (PIñON RICE PILAF)
Make and share this Pine Nut Rice Pilaf (Piñon Rice Pilaf) recipe from Food.com.
Provided by Outta Here
Categories Long Grain Rice
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don't let garlic brown).
- Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high.
- When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes.
- Remove from the oven. Stir to fluff and serve.
Nutrition Facts : Calories 717.7, Fat 33.5, SaturatedFat 3.5, Cholesterol 7.2, Sodium 350.1, Carbohydrate 88.2, Fiber 2.6, Sugar 5.2, Protein 17.6
MOROCCAN RICE PILAF WITH SAFFRON
This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm
Provided by Annacia
Categories Long Grain Rice
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a sauce pan, heat the stock almost to boiling.
- Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
- Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
- Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
- Adjust the seasoning if desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, and serve.
Nutrition Facts : Calories 586.5, Fat 16.6, SaturatedFat 5.7, Cholesterol 23.4, Sodium 746.8, Carbohydrate 92.1, Fiber 3.5, Sugar 8.2, Protein 15
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 7 cups
Number Of Ingredients 9
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.
RICE PILAF WITH PINE NUTS
Taking rice up a notch without too much more effort. From Bon Appetit, February 2008. Toast pine nuts if desired.
Provided by 5thCourse
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in small saucepan over medium-high heat. Saute onion until soft, about 5 minutes.
- Stir in uncooked rice.
- Add broth and bring to a boil.
- Reduce heat to low and cover. Simmer until rice is done, about 20 minutes.
- Fluff rice with fork and add pine nuts.
- Season with salt and pepper.
Nutrition Facts : Calories 334, Fat 15.7, SaturatedFat 1.5, Sodium 289.4, Carbohydrate 41.3, Fiber 1.5, Sugar 1.7, Protein 7.6
TURKISH PILAF WITH SAFFRON & GOJI BERRIES
We've put together the ultimate recipe for brain health, packed with brain-boosting nutrients like cinnamon, almonds and goji berries
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Finely chop the garlic and set aside to activate (see tip). Meanwhile, pour 2 tbsp boiling water over the saffron and set aside to infuse. Heat 2 tsp of the oil in a large, non-stick sauté pan with a lid, then add the turkey and fry for 5 mins, stirring frequently, until it starts to brown.
- Stir the rice and cinnamon into the pan, then pour in 400ml boiling water and the bouillon, and stir well. Add the celery, thyme, goji berries and lots of ground black pepper. Cover the pan tightly to prevent steam escaping, and cook over a low heat for 20 mins.
- Meanwhile, heat the remaining oil in a non-stick pan and add the onion. When it starts to soften, cover the pan for 5 mins to steam it a little more. Take off the lid and slowly fry for 12-15 mins until golden, stirring frequently.
- After the rice has cooked for 20 mins, check the water level - if the rice is still too nutty and the liquid has all been absorbed, add up to 100ml more water. Stir in the saffron, cover again, and cook for 5-10 mins until the rice is tender.
- Add the garlic and spinach, cook briefly to wilt the leaves, then turn off the heat. Toss through the fried onions and almonds. Cover the pan and leave to rest for 5 mins before serving.
Nutrition Facts : Calories 454 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 0.6 milligram of sodium
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