Saffron Rice With Currants And Snow Peas Food

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.

EASY SAFFRON RICE WITH PEAS (IF YOU PLEASE)

Steps:

• In a large saucepan, add chicken stock over high heat. Then add the salt, saffron, onion powder, garlic powder, turmeric, black pepper, red pepper flakes and lemon juice. Next, stir in the rice. Bring it to a boil, then reduce heat to low and cover tightly with a lid. Cook covered for approximately 15 minutes, or until nearly all of the liquid has been absorbed.
• Then, turn off the heat. If serving with peas, add the thawed peas and gently stir, just enough to incorporate the peas into the rice. Cover the saucepan with the lid.
• Regardless of whether you're adding peas or not, allow the rice to remain on the stovetop (heat off) covered for another 5-8 minutes. The residual heat will help to finish steaming the rice and will warm the peas, if you're using them.
• Before serving, remove the lid and fluff the rice with a fork. Add additional salt to taste, if needed. When fluffing the rice, you may notice a few spots of reddish-orange coloring throughout the rice, this is from the saffron, and adds to the beauty and flavor of the dish! Enjoy!

SAFFRON-PEA BASMATI RICE SALAD

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and cook until they are lightly golden brown, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, add the cardamom pods, cinnamon stick, cloves, water, salt, black pepper and saffron and bring to a boil. Stir in the rice, cover, reduce the heat and simmer until the rice is tender. Stir in the peas, cover, and let the pan sit off the heat for 5 minutes. Fluff with a fork and stir in the cilantro and scallions. Discard the cardamom pods, cinnamon stick and the cloves. Transfer the rice to a serving bowl and serve.

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 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.

SAFFRON RICE WITH CURRANTS AND SNOW PEAS

Steps:

• Soak currants in wine until needed.
• In a heavy medium saucepan, melt butter and stir in rice; cook over medium low heat, stirring, for 2 to 3 minutes.
• Bring broth to a boil with saffron. Pour over rice; stir in basil, salt and pepper to taste. Simmer, covered, until all liquid is absorbed, about 20 minutes. Stir in currants and wine. Spread on a large platter and arrange quail on top.
• Steam or stir fry snow peas and place around edge or at ends of platter. Makes 6 to 8 servings.
• Canadian Living the Merry Christmas Cookbook Special.

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.

ASPARAGUS, HARICOTS VERTS, AND SNOW PEAS

Steps:

• In a large saucepan bring 6 cups water to boiling. Add snow peas, haricots verts, and asparagus. Return to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Using a slotted spoon, immediately remove vegetables from water; plunge vegetables into a large bowl half-filled with ice water. Let stand for 10 minutes. Drain vegetables well; pat dry with paper towels. Transfer vegetables to the large bowl.
• In a small bowl, combine salad dressing and Jamaican jerk seasoning; pour over vegetables, tossing to coat. Transfer vegetables to a serving platter or bowl and sprinkle with sesame seeds.

MULTIGRAIN FUSILLI WITH SAUSAGE, PEPPERS, AND SNOW PEAS

Steps:

• 1. Cook pasta according to package directions.
• 2. Heat oil in large skillet over medium heat. Add onion and garlic. Sauté 5-6 minutes or until tender.
• 3. Add peppers and snow peas. Sauté 3-4 minutes or until just softened.
• 4. Add sausage and sauté for 2-3 minutes to heat through.
• 5. Toss fusilli with sausage mixture. Season to taste with salt and pepper and serve with cheese, if desired.

SHERRY TOFU AND SNOW PEAS

Steps:

• Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
• In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
• Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
• Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
• In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
• Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
• Serve immediately with rice or noodles.

SPICY CHICKEN AND SNOW PEAS

Steps:

• Cook rice according to package directions, omitting salt and fat. Keep warm.
• Combine sugar and next 4 ingredients (through ginger) in a small bowl.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes.
• Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
• Return pan to heat. Add soy sauce mixture to pan; bring to a boil.
• Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly.
• Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture.
• Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.

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.

CHICKEN IN PEANUT CURRY WITH SAFFRON RICE AND SNOW PEAS

Steps:

• In a large stockpot or Dutch oven, heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned. Remove chicken from pot and season with salt and pepper.
• Add 1 tablespoon of oil. Add carrots and celery and cook until softened.
• Add shallots, ginger and garlic and cook until shallots soften.
• Add curry powder, stir for 15 seconds and pour in the stock.
• Return chicken to the pot. Add water to barely cover the chicken. Heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked (no pink). Internal chicken should be approximately 170°F.
• Prepare rice according to package instructions. Half way through rice preparation, add the saffron.
• Stir in peanut butter. Whisk coconut milk and cornstarch in a separate bowl. Add to pot and bring to a simmer.
• In a sauté pan, heat the remaining tablespoon of oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
• To serve, place chicken on top of rice and spoon with sauce. Place snow peas on top and garnish with the peanuts.

GINGER PORK WITH MUSHROOMS AND SNOW PEAS

Steps:

• Mix the ginger, soya sauce and sherry in a medium bowl.
• Add the pork to the bowl and stir to completely coat the pork.
• Cover the bowl with plastic wrap and refrigerate for at least one hour to marinade the pork.
• Heat 2 teaspoons oil in a wok over high heat until hot, add half the pork and stir fry for several minutes until the pork is tender.
• Remove pork from wok and set aside.
• Repeat using another 2 teaspoons oil and remaining pork.
• Remove pork from wok and set aside.
• Heat the remaining oil in the wok and add the mushrooms, snow peas and red cabbage and stir fry for several minutes.
• Add the water, cover and cook until the vegetables are just tender.
• Add the pork to the wok and stir fry for several minutes or until heated through.
• Serve with steamed or fried rice.

SAFFRON RICE WITH CHICKEN & PEPPERS

Steps:

• Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
• Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
• Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
• Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.

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.