saffron rice stuffing

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 peppers, finely chopped
• 2/3 cup orange peppers, finely chopped
• 2/3 cup green or poblano peppers, finely chopped
• 3 cups button mushrooms, washed and diced
• 1/2 teaspoon ground himalayan sea salt, or more to taste
• 1/2 teaspoon freshly ground black pepper, or more to taste (i always use mixed peppercorns)
• 2 cups long grain rice such as basmati, rinsed and drained
• 3 cups low-sodium chicken broth
• 1/2 cup dry white wine
• 1 teaspoon saffron threads, crumbled
• 1 1/2 cups apples such as pink lady, peeled, cored and diced
• 1/2 cup golden raisins
• 1/2 cup dried cranberries
• 1 1/2 tablespoons fresh parsley, finely chopped