Saffron Rice Stuffing

1
Francine Lizotte

By
@ClubFoody

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12 servings
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 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

Step-by-Step

  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 >>>> youtu.be/TCRE0IBgQUU

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