Delicious! I really enjoyed the mild flavor of the saffron balanced with the sweetness of the cinnamon, apricots and raisins and the almonds add a really nice crunch. I hope you enjoy it as much as I did =)
Ingredients
3 tablespoons unsalted butter (use vegan buttery sticks if desired)
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon saffron
1/4 teaspoon cinnamon
2 1/4 cups jasmine rice
3 cups chicken stock
1 cup water (or all stock)
2 teaspoons salt
2 scallions, thinly sliced
2/3 cup salted roasted almonds, coarsely chopped
8-10 dried apricots, chopped
2/3 cup golden raisins
Freshly ground pepper
Directions
In a large saucepan, melt 2 tablespoons of the butter. Add the onion and garlic and cook over moderate heat until softened, 7 minutes. Stir in the saffron, cinnamon, stock, water and salt and bring to a boil. Reduce the heat to low and cover the pot. No peeking....for 20 minutes! If the rice is still a bit moist at this point turn the burner off, but leave the lid on until you are ready to serve it.
Meanwhile, in a small skillet, melt the remaining 1 tablespoon of butter. Add the scallions and cook over moderately high heat for 30 seconds. Add the almonds, apricots and raisins and cook until the apricots start to brown, about 2 minutes. Stir the mixture into the rice, season with pepper and serve hot.
Serves 6-8
Minimally adapted from: http://www.foodandwine.com/recipes/golden-basmati-rice-with-apricots
Ingredients
3 tablespoons unsalted butter (use vegan buttery sticks if desired)
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon saffron
1/4 teaspoon cinnamon
2 1/4 cups jasmine rice
3 cups chicken stock
1 cup water (or all stock)
2 teaspoons salt
2 scallions, thinly sliced
2/3 cup salted roasted almonds, coarsely chopped
8-10 dried apricots, chopped
2/3 cup golden raisins
Freshly ground pepper
Directions
In a large saucepan, melt 2 tablespoons of the butter. Add the onion and garlic and cook over moderate heat until softened, 7 minutes. Stir in the saffron, cinnamon, stock, water and salt and bring to a boil. Reduce the heat to low and cover the pot. No peeking....for 20 minutes! If the rice is still a bit moist at this point turn the burner off, but leave the lid on until you are ready to serve it.
Meanwhile, in a small skillet, melt the remaining 1 tablespoon of butter. Add the scallions and cook over moderately high heat for 30 seconds. Add the almonds, apricots and raisins and cook until the apricots start to brown, about 2 minutes. Stir the mixture into the rice, season with pepper and serve hot.
Serves 6-8
Minimally adapted from: http://www.foodandwine.com/recipes/golden-basmati-rice-with-apricots
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