Saffron Pilaf

Karry Hosford

To toast the almonds, add them to a small skillet over medium heat, shaking the pan until they turn light golden.

Yield: 8 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 8%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 3g
  • Carbohydrate: 32.9g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 345mg
  • Calcium: 5mg

Ingredients

  • 1 tablespoon warm water
  • 1/2 teaspoon saffron threads, crumbled
  • 1 1/3 cups uncooked basmati rice
  • 2 cups cold water
  • 1 teaspoon vegetable oil
  • 3 whole cloves
  • 2 bay leaves
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 2 tablespoons raisins
  • 3/4 teaspoon salt
  • 2 tablespoons sliced almonds, toasted

Preparation

  1. Combine warm water and saffron.
  2. Rinse rice well; drain. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours. Drain.
  3. Heat the oil in a large saucepan over medium-high heat. Add cloves and bay leaves; cook 1 1/2 minutes, stirring occasionally (be careful not to burn the bay leaves). Stir in saffron mixture, rice, broth, raisins, and salt; bring to a boil. Reduce heat; simmer 5 minutes or until liquid is absorbed. Reduce heat to low. Cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork. Discard cloves and bay leaves; sprinkle with almonds.
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