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    You are in: Home / Recipes / Saffron Rice Pilaf With Red Peppers & Toasted Almonds Recipe
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    Saffron Rice Pilaf With Red Peppers & Toasted Almonds

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Battle in Seattle's Note:

    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 Grilled Rosemary Chicken With Cucumber Relish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on January 17, 2012

      55

      This is delicious. I did use water but know the broth would have added more flavour although good without. I used Iranian saffron or maybe it was a stupid imitation, orange bell pepper as that is what I had on hand, white Basmati rice, sea salt, to taste, cayenne pepper powder to taste, dried oregano plus the rest of the ingredients. I may make this again. Made for January's Tag Game ~ Nueces ~ Nuts in the Spain & Portugal forum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2008

      55

      We eat a lot of rice in our house so this was a nice change. I loved the addition of red peppers and almonds. To achieve the deeply flavoured pilaf it is important to use a good olive oil or butter. Next time I might replace some of the chicken broth with some good white wine. I served this with baked chicken breast and my Diva Salad. This dish is definitely company worthy and a keeper. Thanks for posting Battle in Seattle.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Saffron Rice Pilaf With Red Peppers & Toasted Almonds

    Serving Size: 1 (146 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 246.4
     
    Calories from Fat 49
    20%
    Total Fat 5.4 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 326.1 mg
    13%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.0 g
    8%
    Protein 6.7 g
    13%

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