SAFFRON RICE PILAF WITH TOASTED ALMONDS
This is a rice pilaf recipe that I make all the time. I started making it to avoid the sodium and preservatives in the boxed versions of rice pilaf. This recipe is healthy and the ingredients are inexpensive. It's one of my husband's favorite!
Provided by Jennigator3
Categories Long Grain Rice
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
- In the same saucepan on medium heat, melt butter.
- Add vermicelli noodles and brown for 1 minute.
- Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
- Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
- Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
- Remove lid and fluff with a fork.
Nutrition Facts : Calories 192.9, Fat 5.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 401.2, Carbohydrate 29.6, Fiber 1.4, Sugar 0.5, Protein 5.6
ALMOND RICE
A side of fragrant Almond Rice perfectly compliments most any dish. "When I serve this, I sprinkle the edges of a large serving platter with fresh parsley, add the Almond Rice and then top that with the scallops. It makes a pretty presentation." Tonya Michelle Burkhard, - Davis, IL
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 239 calories, Fat 10g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
SAFFRON ALMOND RICE
I simply love the flavors of North Africa and I think that you'll enjoy this as much as I do. I like to make this with pistachios in place of the almonds sometimes.
Provided by Annacia
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 576.1, Fat 16.2, SaturatedFat 1.6, Sodium 17.2, Carbohydrate 97.7, Fiber 8.9, Sugar 19.2, Protein 14.2
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.
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.
CLASSIC SAFFRON RICE
This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.
Provided by PaulaG
Categories White Rice
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the rice well, drain.
- In a medium size saucepan, add the rinsed rice and remaining ingredients.
- Bring to a boil, cover and reduce heat.
- Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
- Fluff with fork and serve.
Nutrition Facts : Calories 218.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 3.6, Sodium 465.9, Carbohydrate 41, Fiber 1.7, Sugar 2.8, Protein 6.8
RICE WITH ALMONDS AND RAISINS
The rice is cooked in chicken broth instead of water to give it a good flavor. This dish would complement any meat, poultry, or fish. Delicious!
Provided by Annette
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
- Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 44.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 382.7 mg, Sugar 1.6 g
SAFFRON RICE
This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.
Provided by LLADRACH
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g
SAVORY SAFFRON AND ALMOND RICE
Number Of Ingredients 13
Steps:
- 1. In a medium bowl, soak the rice in the water, about 30 minutes. Put the almonds in a small skillet and roast, stirring and shaking the skillet, over medium heat until a few shades darker, about 1 minute. Reserve for garnish. Soak the saffron in the milk about 15 minutes.2. Heat the ghee (or oil) in a large nonstick saucepan over medium-high heat and sauté the ginger, cumin, cardamom, and black pepper, about 1 minute. Add the rice with the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 8 to 10 minutes.3. Uncover the pan, sprinkle the saffron milk over the rice, then cover the pan and cook another 5 minutes to blend the flavors. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, lightly mix in the garam masala, then scatter the roasted almonds and the pistachios on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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