Saffron Rice Stuffing
1 photo of Saffron Rice Stuffing
By
Francine Lizotte
@ClubFoody
5
Colorful and absolutely delicious, each bite of this dish is a burst of flavor and a great recipe to have!
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
12 servings
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
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3/4 cslivered almonds, toasted
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1 Tbspbutter
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1 1/2 Tbspolive oil
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2 cred onions, finely chopped
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2 ccelery, finely chopped
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2/3 cred peppers, finely chopped
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2/3 corange peppers, finely chopped
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2/3 cgreen or poblano peppers, finely chopped
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3 cbutton mushrooms, washed and diced
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1/2 tspground himalayan sea salt, or more to taste
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1/2 tspfreshly ground black pepper, or more to taste (i always use mixed peppercorns)
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2 clong grain rice such as basmati, rinsed and drained
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3 clow-sodium chicken broth
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1/2 cdry white wine
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1 tspsaffron threads, crumbled
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1 1/2 capples such as pink lady, peeled, cored and diced
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1/2 cgolden raisins
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1/2 cdried cranberries
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1 1/2 Tbspfresh parsley, finely chopped
How to Make Saffron Rice Stuffing
- 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.
- 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.
- To view this recipe on YouTube, click on this link >>>> youtu.be/TCRE0IBgQUU
