Saffron rice pilaf with apricots and almonds
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter; (1/2 stick) |
| 1 | Onion; chopped | |
| ⅛ | teaspoon | Ground saffron |
| ¼ | teaspoon | Ground cloves |
| 1½ | cup | Long-grain white rice |
| 3 | cups | Chicken stock of canned broth |
| ½ | cup | Dried apricots; quartered (about 3 |
| ; ounces) | ||
| ¼ | cup | Dried currants |
| ½ | cup | Slivered almonds; (about 2 ounces), |
| ; toasted | ||
Directions
Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saute 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.
Makes about 7 cups.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.