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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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To toast the almonds, add them to a small skillet over medium heat, shaking the pan until they turn light golden. Ingredients:
1 tablespoon warm water |
1/2 teaspoon saffron threads, crumbled |
1 1/3 cups uncooked basmati rice |
2 cups cold water |
1 teaspoon vegetable oil |
3 whole cloves |
2 bay leaves |
2 1/4 cups fat-free, less-sodium chicken broth |
2 tablespoons raisins |
3/4 teaspoon salt |
2 tablespoons sliced almonds, toasted |
Directions:
1. Combine warm water and saffron.
2. Rinse rice well; drain. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours. Drain.
3. Heat the oil in a large saucepan over medium-high heat. Add cloves and bay leaves; cook 1 1/2 minutes, stirring occasionally (be careful not to burn the bay leaves). Stir in saffron mixture, rice, broth, raisins, and salt; bring to a boil. Reduce heat; simmer 5 minutes or until liquid is absorbed. Reduce heat to low. Cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork. Discard cloves and bay leaves; sprinkle with almonds.
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