Aromatic saffron lends both golden color and a distinctive flavor to this substantial pilaf. Serve it as a side dish or stuff into blanched bell pepper halves and bake, covered, at 350°F for 25 to 30 minutes for an entrée.
- 3/4 cup blanched slivered almonds (4 oz.)
- 2 tsp. vegetable oil
- 1 small onion, chopped
- 2 cups uncooked long-grain brown rice
- 3/4 cup packed golden raisins
- 3/4 cup packed finely chopped dried apricots
- 1 tsp. lightly packed saffron threads
- 3 3/4 cups vegetable broth
- 3/4 tsp. salt, or to taste
- In small dry skillet, cook almonds over medium heat until lightly toasted, stirring often, about 3 minutes. Remove from heat and set aside to cool.
- In medium saucepan, heat oil over medium heat. Add onion and cook, stirring, until translucent, about 4 minutes. Add rice and cook, stirring, until grains are opaque, about 1 minute.
- Add toasted almonds, raisins and apricots. Crush saffron threads between your fingers and add to rice mixture. Stir to combine. Add broth and salt, increase heat to high and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer 10 minutes.
- Remove saucepan from heat. Let pilaf stand, still covered, 10 minutes. Fluff with fork.
- Serving Size: 8 servings
- Calories: 352
- Carbohydrate Content: 59 g
- Fat Content: 7 g
- Fiber Content: 4 g
- Protein Content: 8 g
- Saturated Fat Content: 1 g
- Sodium Content: 295 mg