Saffron Rice Stuffing

Colorful and absolutely delicious, each bite of this dish is a burst of flavor and a great recipe to have! VIDEO https://youtu.be/TCRE0IBgQUU

• Ready In: 1 hr
• Serves: 12

Ingredients

• 3⁄4 cup  slivered almonds, toasted
• 1  tablespoon butter
• 1 1⁄2 tablespoons olive oil
• 2  cups red onions, finely chopped
• 2  cups celery, finely chopped
• 2⁄3 cup  red pepper, finely chopped
• 2⁄3 cup  orange pepper, finely chopped
• 2⁄3 cup green pepper, finely chopped (poblano peppers)
• 3  cups button mushrooms, washed and diced
• 1⁄2 teaspoon sea salt (to taste)
• 1⁄2 teaspoon black pepper (to taste)
• 2  cups long grain rice, rinsed and drained (such as basmati)
• 3  cups low sodium chicken broth
• 1⁄2 cup dry white wine
• 1  teaspoon saffron thread, crumbled
• 1 1⁄2 cups apples, peeled and diced (such as Pink Lady)
• 1⁄2 cup golden raisin
• 1⁄2 cup dried cranberries
• 1 1⁄2 tablespoons parsley, finely chopped

Directions

1. In a large saucepan over medium heat, add butter and oil. When it starts sizzling, add onions and celery; sauté until softened about 3 minutes. Add peppers and cook for 3 minutes as well. Add mushrooms and season with salt and pepper; sauté for 4 minutes.
2. Stir in the rice before pouring in broth and white wine. Add saffron, apples, raisins and cranberries. Bring the mixture to a boil, then cover, reduce heat to low and cook for 25 minutes or until liquid is absorbed.
3. Remove from the heat and let it sit for 5 minutes. Transfer to a large bowl and add toasted almonds and parsley. Stir once again and serve immediately. Serves 10 to 12.