Saffron Almond Rice Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 15 min Start to finish: 30 min Ingredients:
1 cup chicken broth |
1 cup water |
pinch of saffron threads |
1/2 cup chopped onion |
2 tablespoons unsalted butter |
1 cup long-grain rice |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup sliced almonds, toasted |
Directions:
1. Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
2. Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
3. 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.
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