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.
MOROCCAN SAFFRON RICE
Make and share this Moroccan Saffron Rice recipe from Food.com.
Provided by Jostlori
Categories Long Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the rice in a sieve until the water runs clear, then drain well and set aside.
- Bring the water to a boil, remove from heat and add the saffron. Allow to infuse for 20 minutes.
- Heat the oil in a heavy saucepan and add the rice, stirring well so that all the rice is coated evenly in the oil. Add the saffron water and salt and stir well.
- Bring to a boil and boil for 1 minute. Cover with a tight fitting lid, then simmer for 10-12 minutes until the water is absorbed. Turn off the heat and let stand, covered, for at least 10 minutes.
- Add the butter and fluff lightly with a fork. Serve and garnish with pistachios.
Nutrition Facts : Calories 616.7, Fat 18.2, SaturatedFat 4.7, Cholesterol 11.4, Sodium 337, Carbohydrate 100.7, Fiber 3.2, Sugar 1.1, Protein 11
SPICY MOROCCAN RICE
Spice up plain old chicken with a taste of the exotic
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
- Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
- Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.
Nutrition Facts : Calories 602 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 3.29 milligram of sodium
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-CARDAMOM RICE
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Categories Nut Onion Rice Side Vegetarian Raisin Pine Nut Saffron Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt 1 teaspoon butter in small skillet over medium heat. Add pine nuts; sauté until golden, about 5 minutes. Cool.
- Melt remaining 2 teaspoons butter in medium saucepan over medium heat. Add onion and sauté until slightly softened, about 5 minutes. Add rice and stir 2 minutes. Add 1 1/2 cups water, raisins, sugar, salt, saffron and cardamom. Bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat; let stand covered 10 minutes. Stir in pine nuts.
MOROCCAN CHICKEN ON SAFFRON RICE (WW)
I haven't eaten a lot of Moroccan food, but this looks great. From Weight Watchers New 365 Day Menu Cookbook.
Provided by lazyme
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
- Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
- Remove from heat; keep warm.
- Meanwhile, in large nonstick skillet, heat oil; add chicken.
- Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
- Remove chicken from skillet; set aside.
- In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
- Add tomatoes and broth; bring liquid to a boil.
- Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
- Return chicken to skillet; stir in orange sections.
- Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
- Spoon warm rice mixture onto serving platter.
- Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
- SERVING (1 CHICKEN BREAST, 3/4 CUP RICE, 3/4 CUP VEGETABLE MIXTURE) PROVIDES: 1/2 Fat, 1 Fruit, 2 Vegetables, 3 Proteins, 1 1/2 Breads, 5 Optional Calories.
- PER SERVING: 406 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 125 mg Sodium, 58 g Total Carbohydrate, 4 g Dietary Fiber, 32 g Protein, 93 mg Calcium; 8 points.
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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