Roz Bi Saffran Recipes
ROZ BI SAFFRAN
A Morrocan-inspired rice dish from the The Classic Mediterranean cookbook, with a few minor changes. This would probably taste good, too with basmati substituted for the regular white rice. Update: per the excellent suggestion of our dear Rita L, I subbed water for the broth in the original recipe. Thanks, Reets! cg
Provided by COOKGIRl
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the rice until the water runs clear. Drain, then spread the rice on a baking sheet and allow to dry-at least 30 minutes.
- Melt 3 tablespoons of the butter in a pot over medium heat. Stir in the rice and saffron.
- Pour 4 cups water into the pot along with the salt. Bring to a rapid boil; boiling for 2 minutes. Turn heat down to a simmer and cover pan.
- Cook the rice for 20 minutes or until the grains are tender and no liquid remains.
- Take the pot off the heat and cover the lid with a clean cotton dish towel. Allow to stand 10 minutes.
- In a sautè pan melt the remaining 1 tablespoon of butter over medium heat. Add the pine nuts and hazelnuts and cook for about 2 minutes or until lightly browned. Add the dried fruit and cook 1 minute longer, until warmed through.
- Stir the nut/fruit mixture into the rice and transfer to a platter. Serve hot.
Nutrition Facts : Calories 511.5, Fat 22.9, SaturatedFat 8.2, Cholesterol 30.5, Sodium 382.7, Carbohydrate 70.3, Fiber 3, Sugar 10.5, Protein 8
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