Saffron Rice Stuffing

READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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