Savory Saffron And Almond Rice Food

SAFFRON RICE

Steps:

• Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
• In a medium pot, combine saffron + boiling water with the basmati rice and all other ingredients.
• Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
• Remove from heat and let sit for another 10 minutes before serving.
• Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
• Combine saffron + boiled water with the basmati rice and all other ingredients.
• Cook using the 'white rice' function (or regular function if there is not a white rice option).
• Once the cook time is up, fluff with a fork and serve.

ALMOND RICE

Steps:

• In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

GARLIC-ALMOND-SHERRY RICE WITH SAFFRON

Steps:

• In a heavy saucepan, saute garlic in olive oil until very lightly browned.
• Add rice and saute about 3 minutes.
• Combine water and sherry; add to rice and garlic in saucepan.
• Add almond extract and pinch of saffron.
• Bring to a boil, then cover tightly and cook over low heat for 20 minutes.
• Season with salt to taste.
• To serve, top with toasted almond slivers or slices.

SAFFRON ALMOND RICE

Steps:

• Pour the rice and water into a small pot with a lid and add saffron, almonds, apricots and seasoning.
• Stir gently and bring to a slow steady simmer, stir and cover with a tight fitting lid.
• Simmer for 15 minutes on low heat.
• Without opening the lid turn off the heat and let the pot rest at least five to ten minutes or so before serving. Enjoy!

SAFFRON BASMATI RICE

Steps:

• Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.

SAFFRON ALMOND RICE PILAF

Steps:

• Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
• Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
• Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.

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.