Spareribs With Saffron Rice Recipes

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SAFFRON RICE



Saffron Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Number Of Ingredients 0

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.

SPARERIBS WITH SAFFRON RICE



Spareribs With Saffron Rice image

I've always found the color of saffron rice to be quite attractive, haha. Prep time doesn't include marinating.

Provided by swirlycinnacakes

Categories     Pork

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs lean pork spareribs
2 garlic cloves, finely chopped
1 inch piece gingerroot, grated
1 green chili pepper, seeded and finely chopped
2 tablespoons hoisin sauce
3 tablespoons catsup
3 tablespoons clear honey
2 tablespoons soy sauce
1 tablespoon mustard
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 onion, chopped
1 cup long grain rice
3 saffron strands, soaked in
2 1/2 cups chicken bouillon, hot
salt and pepper
2 oranges, peeled and sectioned and sliced
1/4 cup sliced almonds

Steps:

  • Place the ribs in a large pan. Mix together the garlic, ginger, chili, hoisin sauce, tomato catsup, honey, soy sauce, mustard and Worcestershire sauce and pour over the ribs. Leave to marinate for 2-3 hours.
  • Cook in a preheated oven at 400°F for 1 hour, turning 2-3 times. Reduce to 350°F for a further 15-20 minutes, until tender.
  • Meanwhile, melt the butter in a pan and soften the onion. Add the rice and cook for 1 minute.
  • Strain the saffron bouillon over the rice and cook until tender and the liquid is absorbed.
  • Season, stir in the oranges and almonds and heat gently.
  • Garnish the ribs and serve with the rice.

Nutrition Facts : Calories 1024.3, Fat 63, SaturatedFat 21.2, Cholesterol 197.3, Sodium 1685.3, Carbohydrate 71.4, Fiber 4, Sugar 26.9, Protein 43

DONABE BLACK BEAN SPARERIBS WITH RICE



Donabe Black Bean Spareribs with Rice image

After a long day of running errands in Chinatown with my parents, they would treat my siblings and me to a clay pot of black bean spareribs with rice. The rice soaked in all the flavors of the delicious spareribs; my favorite part was always the crispy rice that formed on the bottom of the clay pot, almost like the socarrat on paella. Once the small but extremely hot clay pot arrived at the table, my dad would drizzle in the sweet soy sauce and a sizzling sound would tell us it was time to dig in. This recipe gives the same flavors, sizzle and warmth of that dish from years ago, but is scaled for a large donabe, so it can be enjoyed as a family.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 26

1 1/4 pounds pork sparerib strips or tips (see Cook's Note)
Kosher salt
3 tablespoons fermented black beans, rinsed and roughly chopped
1 tablespoon cornstarch
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine
1 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper
5 medium cloves garlic, finely grated
One 1-inch piece ginger, finely grated
1 small Fresno chile or jalapeno, minced, seeded if desired
3 tablespoons vegetable oil
2 cups jasmine rice
Chopped fresh cilantro or scallions, for serving
Sweet Soy Sauce, recipe follows, for serving
1 teaspoon vegetable oil
2 scallions, trimmed and cut into quarters
One 1-inch piece ginger, sliced into thin coins
1 medium clove garlic, smashed
3 tablespoons sugar, preferably coconut sugar
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1/2 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper

Steps:

  • Using scissors or a knife, cut the strips of spareribs between each bone into about 1 1/2-inch pieces and add them to a large bowl. Sprinkle 2 tablespoons salt all over the riblets and cover with cold water. Let soak for 30 minutes.
  • Pour the riblets along with the water into a colander and rinse with cold water. Shake out the excess water and place the colander directly back in the bowl to allow any remaining water to drain out.
  • Whisk the fermented black beans, cornstarch, dark soy sauce, light soy sauce, Shaoxing wine, sugar, sesame oil, white pepper, garlic, ginger, Fresno chile and 1 tablespoon of the vegetable oil in a medium bowl until combined. Add the riblets to the mixture and toss well until everything is fully coated. Marinate, refrigerated, for 1 1/2 hours, then remove from the refrigerator and marinate at room temperature for an additional 30 minutes.
  • Put the rice in a medium bowl and cover with water; drain. Repeat until the water runs clear, 6 to 8 times; drain well in a fine-mesh sieve.
  • Meanwhile, fill a large donabe with 2 1/2 cups water and bring to a boil over medium heat. Reduce to a simmer over medium-low heat, add the rice and smooth it into an even layer with a rubber spatula. Cover and cook until most of the water has been absorbed but some is still visible between the grains, 3 to 5 minutes; the rice will still be raw. Drizzle the remaining 2 tablespoons vegetable oil mainly along the sides of the donabe and a little in the middle. This will help create the crust on the bottom. Using tongs or chopsticks, arrange the riblets in an even layer on top of the rice (try not to include the liquid from the marinade). It is okay if the riblets touch the rim of the donabe. Cover and continue to cook over medium low until the riblets and rice are completely cooked through, 15 to 20 minutes.
  • Carefully transfer the donabe to a trivet and let sit for 10 minutes. Use caution when removing the lid as the steam can burn. Top with cilantro or scallions and drizzle with Sweet Soy Sauce.
  • Heat the oil in a small saucepan over medium heat. Add the scallions, ginger and garlic and cook until golden brown, about 2 minutes. Add the sugar, light and dark soy sauces, sesame oil, white pepper and 1/4 cup water and simmer until the garlic and ginger coins have softened, 3 to 5 minutes. Remove from the heat and let sit for 15 minutes. Strain through a fine-mesh strainer and transfer to a small bowl until ready to serve. (The sauce can be made ahead and stored in the refrigerator for up to 3 days.)

SAFFRON RICE PILAF



Saffron Rice Pilaf image

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.

Provided by Melissa Roberts

Categories     Onion     Side     Fry     Vegetarian     Dried Fruit     Almond     Saffron     Kosher     Vegan     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

3/4 teaspoon crumbled saffron threads
2 tablespoons boiling-hot water
1/3 cup olive oil
1 cup slivered almonds (4 ounces)
1 very large onion, chopped (3 to 4 cups)
3 cups white basmati rice (19 ounces)
4 1/2 cups water
1 cup dried currants (4 ounces)

Steps:

  • Soften saffron in hot water (2 tablespoons) in a small bowl.
  • Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
  • Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
  • While rice stands, stir almonds and currants into bowl with onion.
  • Fluff rice with a fork and serve with almond mixture spooned on top.

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