Saffron Rice Pilaf Riz Au Safran Recipes

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SAFFRON RICE



Saffron Rice image

A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add a layer of fragrance and color to aromatic basmati. If you don't have saffron, use turmeric (Indian saffron) instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

2 pinches of saffron, crumbled
1/4 cup boiling water
1 cup basmati rice
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
  • Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.

SAFFRON RICE



Saffron Rice image

This simple saffron rice recipe is infused with saffron flavor and is the perfect elegant side dish that pairs well with Middle Eastern and Spanish flavors. Cook it on the stove top or in a rice cooker.

Provided by Denise Bustard

Categories     Side Dish

Time 25m

Number Of Ingredients 7

1/4 cup boiling water (see note 1)
pinch saffron threads ((roughly 1/8 tsp))
1 cup basmati rice (rinsed)
1 tablespoon refined coconut oil (or butter)
1/2 teaspoon onion powder
1/4 teaspoon salt
1 3/4 cup stock ((veggie or chicken))

Steps:

  • Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
  • In a medium pot, combine saffron + boiling water with the basmati rice and all other ingredients.
  • Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
  • Remove from heat and let sit for another 10 minutes before serving.
  • Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
  • Combine saffron + boiled water with the basmati rice and all other ingredients.
  • Cook using the 'white rice' function (or regular function if there is not a white rice option).
  • Once the cook time is up, fluff with a fork and serve.

Nutrition Facts : ServingSize 1 /4 of the batch, Calories 204 kcal, Carbohydrate 38 g, Protein 3 g, Fat 3 g, SaturatedFat 3 g, Sodium 559 mg

SAFFRON RICE



Saffron Rice image

This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.

Provided by LLADRACH

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 7

½ cup butter
¼ cup diced onion
1 cup uncooked long grain white rice
2 cups water
½ teaspoon dried parsley flakes
1 pinch saffron threads
3 drops yellow food coloring

Steps:

  • Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g

MOROCCAN RICE PILAF WITH SAFFRON



Moroccan Rice Pilaf With Saffron image

This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm

Provided by Annacia

Categories     Long Grain Rice

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 17

2 cups long grain rice
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 -2 cinnamon stick
1/2 teaspoon salt (to taste)
1/2 teaspoon ginger
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 cup fresh cilantro, chopped
1/4 cup peas (fresh or frozen)
1 red bell pepper, finely chopped (or yellow bell pepper)
1 carrot, finely chopped
4 1/2 cups chicken stock or 4 1/2 cups vegetable stock
1/4 teaspoon saffron thread, crushed

Steps:

  • In a sauce pan, heat the stock almost to boiling.
  • Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
  • Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
  • Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
  • Adjust the seasoning if desired.
  • Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
  • Fluff the rice with a fork, and serve.

Nutrition Facts : Calories 586.5, Fat 16.6, SaturatedFat 5.7, Cholesterol 23.4, Sodium 746.8, Carbohydrate 92.1, Fiber 3.5, Sugar 8.2, Protein 15

SAFFRON RICE PILAF (RIZ AU SAFRAN)



Saffron Rice Pilaf (Riz au Safran) image

Provided by Joan Nathan

Categories     Side     Vegetarian     Rosh Hashanah/Yom Kippur     Dinner     Pine Nut     Saffron     Healthy     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 9

Pinch of saffron
3 tablespoons olive oil
1 large onion, finely chopped
1/2 cup pine nuts, almonds, or pistachios
1 cup long-grain rice
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1 teaspoon salt, or to taste
Freshly ground pepper to taste

Steps:

  • Stir the saffron into 2 tablespoons hot water in a bowl, and set aside.
  • Heat the olive oil in a heavy-bottomed ovenproof pan. Add the onion and pine nuts, and cook over medium heat, stirring, for about 5 minutes, or until the onion is translucent and the nuts are fragrant and beginning to change color. Lower the heat, and stir in the rice. Add the saffron and its water, the nutmeg, the bay leaf, the salt, freshly ground pepper to taste, and 2 cups water.
  • Bring to a boil, reduce the heat to a slow simmer, cover, and cook for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork, removing the bay leaf. Taste, and adjust the seasoning. Serve warm.

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