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
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.
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 PILAF (RIZ AU SAFRAN)
Provided by Joan Nathan
Categories Side Vegetarian Rosh Hashanah/Yom Kippur Dinner Pine Nut Saffron Healthy Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Stir the saffron into 2 tablespoons hot water in a bowl, and set aside.
- Heat the olive oil in a heavy-bottomed ovenproof pan. Add the onion and pine nuts, and cook over medium heat, stirring, for about 5 minutes, or until the onion is translucent and the nuts are fragrant and beginning to change color. Lower the heat, and stir in the rice. Add the saffron and its water, the nutmeg, the bay leaf, the salt, freshly ground pepper to taste, and 2 cups water.
- Bring to a boil, reduce the heat to a slow simmer, cover, and cook for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork, removing the bay leaf. Taste, and adjust the seasoning. Serve warm.
JEWELED SAFFRON RICE PILAF
Saffron will tint basmati rice a gorgeous color while perfuming it with its scent. The rice will be mixed with toasted nuts, dried cranberries, and fresh herbs for a blend of Mediterranean flavors.
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large nonstick saucepot of water to a boil and generously salt. Transfer ½ cup boiling water to a bowl and stir in the saffron; reserve. Add the rice to a boiling water and cook, stirring occasionally, for 5 minutes. Drain well. Melt the butter in the same pot over medium-low heat and stir in the coriander and cumin. Reduce the heat to low and spread one-third of the rice evenly across the bottom. Sprinkle with one-third of the saffron mixture and half of the cranberries and currants. Spoon half of the remaining rice over the dried fruit and sprinkle with half of the remaining saffron mixture and the remaining dried fruit. Top with the remaining rice and saffron mixture. Poke 5 holes in the rice with the handle of a wooden spoon. Wrap a clean kitchen towel around the pot lid, cover the rice, and steam for 35 minutes. Remove from the heat and let stand for 10 minutes. Spoon the rice, including its crunchy golden bottom layer, onto a serving platter and top with the almonds and pistachios.
SAFFRON RICE PILAF
I found this recipe in Singapore's Aircrew Alliance magazine. Sounds really yummy. It's really very easy using a rice cooker.
Provided by WaterMelon
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and drain the rice.
- Melt butter in skillet over low heat.
- Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
- Add rice and mix well.
- Transfer mixture into a rice cooker.
- Add in raisins and tomatoes.
- Add enough stock to come up to about half inch above the rice.
- Add salt to taste.
- Cook rice thoroughly.
- Add saffron to heated milk.
- Drizzle the mixture over cooked rice.
- Stir and let sit a few minutes for the rice to absorb the flavor and color.
- Serve hot with curry.
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
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