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.
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
SAFFRON RICE PILAF WITH RED PEPPERS & TOASTED ALMONDS
I think I got this recipe from Fine Cooking Magazine--great read! This simple, tasty side dish reminds me a little of paella, and is so delish--it goes great with just about everything, but I particularly like it with salmon or my Recipe #241378.
Provided by Battle in Seattle
Categories Long Grain Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
- Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
- Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic.
- Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes.
- Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed.
- P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.
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
BROWN RICE STUFFED PEPPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
- Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.
SAFFRON AND TOASTED ALMOND ICE CREAM
Steps:
- Preheat oven to 350 degrees F.
- Combine milk and half of the sugar in a large saucepan and heat gently.
- Place the almonds on a sheet pan and toast in the oven, shaking the pan occasionally, for 5 to 6 minutes or until almonds are light brown.
- Add the almonds immediately to the milk and sugar mixture. Once the milk mixture comes to a gentle boil, remove from the heat, cover and let steep 30 minutes. After 30 minutes, place the milk mixture on low heat. While this is heating, combine the remaining sugar with the egg yolks and either by hand or with an electric mixer, whisk until the eggs become pale in color, about 3 minutes. Slowly drizzle a little of the hot milk mixture into the egg yolk mixture to increase the temperature of the yolk mixture. Next, slowly whisk the yolk mixture into the milk mixture. Cook the mixture over a low heat, stirring constantly. Once the mixture has thickened and coats the back of the spoon, about 3 to 5 minutes, remove from heat and strain through a find sieve into a high-sided canister. Add the saffron and amaretto and place in a large bowl of ice water. Stir occasionally and when completely cool, place in an ice cream maker and churn according to the manufacturer's directions. The texture will then be best if you transfer the ice cream to another container and place in freezer for at least 3 hours or overnight.
PASTA STUFFED PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
- Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
- Serve garnished with fresh basil.
PEPPERS WITH FETA AND ALMONDS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Peeling peppers is a time-consuming and fiddly job, but it isn't difficult - and this is a distinction that's important to remember. Like most tasks of this order, culinary or otherwise, the space it takes up in your head is greater than the actual demands of the activity, but if the idea of charring and then peeling 8 peppers really appalls, then don't do it. The world is not going to fall apart if you buy a jar of ready-peeled and oil-softened peppers, nor do you lose the right to occupy your own kitchen if you ignore my suggestion altogether. Make a tomato salad; buy some tabbouleh from the deli.
- But meanwhile at stately Wayne mansion, preheat the broiler as hot as you can get it, and then sit the peppers on a rack below. When the skin turns black and blistery, turn them; you want to char them on every side. You can do this also, if you've got a gas stove, just by holding them with a long fork over the burner, but it can get tiresome to say the least.
- When the peppers are black and charred, remove them (trying not to burn yourself) to a large bowl and cover immediately with plastic wrap. Leave for 10 to 20 minutes.
- Then uncover and, 1 by 1, peel and remove the seeds. Don't get worried if the odd bit of skin (or indeed seed) remains. Cut or tear into wider chunks/strips (I don't like this too dinky) and arrange on a large plate. Crumble over the feta, then squeeze over lemon juice and drizzle with oil. Scatter over the almonds and sprinkle on the parsley - and that, frankly, is it.
SAFFRON RICE AND RED PEPPER PILAF
Categories Pepper Rice Side Sauté Bell Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
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.
WILD RICE WITH ROASTED PEPPERS AND TOASTED ALMONDS
Categories Garlic Side Broil Christmas Thanksgiving Almond Bell Pepper Fall Healthy Christmas Eve Shallot Wild Rice Simmer Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.
- Meanwhile, preheat broiler.
- Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.
- Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
- Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.
RED PEPPER GARLIC RICE PILAF
I came up with this recipe trying to copycat Ruby Tuesday's. This is so much better and more flavorful.
Provided by amyb1121
Categories < 30 Mins
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in saucepan. Saute onions for 4 minutes.
- Add chopped garlic. Cook about 4-5 minutes more, or until onion is tender.
- Place chicken broth in pan with onion mixture. Bring to boil and cook rice according to package directions.
- Once rice is done, stir in red bell pepper and fluff with fork.
- Top with cheese and serve. Delicious!
Nutrition Facts : Calories 166.9, Fat 2.9, SaturatedFat 1.6, Cholesterol 7.4, Sodium 197.8, Carbohydrate 30, Fiber 0.6, Sugar 0.5, Protein 4.3
STUFFED PEPPERS WITH GROUND BEEF & RICE
Inspired from Southern Food, these are quick prep and smell phenomenal while baking. It's a great way to use up the bounty of peppers from the summer garden. I increased the herbs, onion and garlic from the original recipe since it seemed to be lacking some flavor. This is a family favorite, which freezes well. I'm sure you'll enjoy it as much as we do!
Provided by Larawithoutau
Categories One Dish Meal
Time 1h10m
Yield 1 13x9 pan, 9 serving(s)
Number Of Ingredients 20
Steps:
- Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Bring a large pot of salted water to a boil, add peppers, cover ; reduce heat, and simmer for 5 minutes. Drain peppers and set aside.
- Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, crushed garlic, thyme, oregano, basil, crushed pepper, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes, the longer the better.
- In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper onion powder, and Worcestershire sauce. Gently stir to blend; add ground beef, rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
- Recipe for stuffed peppers serves 9.
SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
QUICK AND EASY SAFFRON RICE
A mild side dish that won't overpower the entree. Use the thread saffron, which gives a much better flavor.
Provided by JoAnn
Categories White Rice
Time 33m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy saucepan (that has a lid).
- Add the onion and garlic and cook until just soft.
- Add in the rice and cook for 3 minutes, stirring frequently.
- Add the broth, saffron, and parsley.
- Cover and reduce the heat to low.
- Cook for 15-18 minutes or until the liquid is absorbed.
- Fluff with a fork before serving.
Nutrition Facts : Calories 313.9, Fat 7.8, SaturatedFat 1.2, Sodium 387.1, Carbohydrate 52.4, Fiber 1.9, Sugar 0.9, Protein 6.8
SAFFRON ALMOND RICE PILAF
Categories Rice Side Quick & Easy Almond Saffron Fall Boil Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
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 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.
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