Real Recipes From Real Home Cooks ®

saffron rice stuffing

Recipe by
Francine Lizotte
Surrey South, BC

Colorful and absolutely delicious, each bite of this dish is a burst of flavor and a great recipe to have!

yield 12 servings
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For saffron rice stuffing

  • 3/4 c
    slivered almonds, toasted
  • 1 Tbsp
    butter
  • 1 1/2 Tbsp
    olive oil
  • 2 c
    red onions, finely chopped
  • 2 c
    celery, finely chopped
  • 2/3 c
    red peppers, finely chopped
  • 2/3 c
    orange peppers, finely chopped
  • 2/3 c
    green or poblano peppers, finely chopped
  • 3 c
    button mushrooms, washed and diced
  • 1/2 tsp
    ground himalayan sea salt, or more to taste
  • 1/2 tsp
    freshly ground black pepper, or more to taste (i always use mixed peppercorns)
  • 2 c
    long grain rice such as basmati, rinsed and drained
  • 3 c
    low-sodium chicken broth
  • 1/2 c
    dry white wine
  • 1 tsp
    saffron threads, crumbled
  • 1 1/2 c
    apples such as pink lady, peeled, cored and diced
  • 1/2 c
    golden raisins
  • 1/2 c
    dried cranberries
  • 1 1/2 Tbsp
    fresh parsley, finely chopped

How To Make saffron rice stuffing

  • 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
    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.
  • 4
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/TCRE0IBgQUU
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