Saffron pilaf with almonds and raisins

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
½ cup Onions, diced
2 cups Uncooked white rice
3 cups Chicken stock
1 teaspoon Saffron
½ cup Raisins or currants
½ cup Almonds, sliced
Salt to taste
1 tablespoon Parsley, chopped

Directions

Preheat oven to 350F.

Melt butter in an ovenproof casserole over medium-low heat. Add onion and sweat, stirring occasionally, until translucent, about 5 minutes.

Lower the heat if it starts to brown.

Add rice and cook, stirring, until it turns opaque, about 2 minutes.

Don't burn the rice.

Add chicken stock and saffron and stir well. Raise heat to high and bring to a boil, stirring occasionally. Remove from heat, cover, and place in oven for 10 minutes.

Add the raisins or currants to the rice with stirring, cover again, and continue baking for another 10 minutes or until all the liquid is absorbed. Uncover the rice, stir in half the almonds with a bit of salt, then sprinkle the remaining almonds on top. Garnish with chopped parsley and serve.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 114 Submitted By DIANE LAZARUS On 06-28-95

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