Saffron rice pilaf with apricots and almonds

1 servings

Ingredients

Quantity Ingredient
¼ cup Butter; (1/2 stick)
1 Onion; chopped
⅛ teaspoon Ground saffron
¼ teaspoon Ground cloves
1½ cup Long-grain white rice
3 cups Chicken stock of canned broth
½ cup Dried apricots; quartered (about 3
; ounces)
¼ cup Dried currants
½ cup Slivered almonds; (about 2 ounces),
; toasted

Directions

Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saute 5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil.

Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

Makes about 7 cups.

Bon Appetit December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes