Saffron Rice Salad Recipe 55 Recipes

SAFFRON RICE

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

SAFFRON RICE SALAD RECIPE - (5/5)

Steps:

• 1. Put the rice in a pan, add 3 cups of boiling water and the dissolved saffron. Stir to distribut the saffron, and bring the liquid back to a boil. Cover and cook at a simmer for 20 minutes, or until the rice is tender and all the water is absorbed. 2. In a large bowl, make the vinaigrette by mixing the vinegar and salt together and slowly whisking in the oils, a few drops at a time. Season with pepper to taste. Add the rice to the bowl, together with the prepared vegetables. Toss all the ingredients until well coated with the vinaigrette. 3. Serve the salad either at room temperature or slightly chilled. Note: Present on lettuce leaves for a light lunch or use as a summertime accompaniment to grilled meats.

SAFFRON RICE WITH CURRANTS

Steps:

• In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
• Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.

SAFFRON-PEA BASMATI RICE SALAD

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and cook until they are lightly golden brown, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, add the cardamom pods, cinnamon stick, cloves, water, salt, black pepper and saffron and bring to a boil. Stir in the rice, cover, reduce the heat and simmer until the rice is tender. Stir in the peas, cover, and let the pan sit off the heat for 5 minutes. Fluff with a fork and stir in the cilantro and scallions. Discard the cardamom pods, cinnamon stick and the cloves. Transfer the rice to a serving bowl and serve.

CALAMARI AND SAFFRON RICE SALAD

Steps:

• In a large saucepan, bring 10 cups of water to a boil.
• Stir in 1 tblsp salt.
• Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
• Drain in a colander, rinse with cold water and drain again.
• Place the rice in a large serving bowl and toss with the saffron water.
• Stir in ¼ cup of the olive oil and the vinegar.
• In a large saucepan of boiling salted water, blanch the peas for 1 minutes.
• Drain in a colander, rinse with cold water and drain again.
• In a large nonreactive skillet, heat the remaining 2 tblsps olive oil over high heat until hot but not smoking.
• Add the squid and cook, stirring occasionally, just until opaque throughout, 2-3 minutes.
• Transfer the squid to a bowl with a slotted spoon.
• Add the wine and garlic to the skillet and boil until the liquid is reduced to ½ cup, about 3 minutes.
• Season with coarse sea salt and pepper and let cool.
• Add the squid and its liquid, the peas, tomatoes, basil and thyme to the rice and toss.
• Season with salt and pepper if desired.
• Let stand for at least 20 minutes before serving.
• This salad is best at room temperature.