Saffron Almond Rice Pilaf

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Onion
  • 1 Parsley, fresh

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 1/2 cup Black olives

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1/2 Red pepper, small
  • 1 generous pinch Saffron threads
  • 2 dashes Salt and pepper

• Nuts & Seeds

  • 1/3 cup Almonds, toasted

• Dairy

  • 2 tbsp Butter, unsalted

Found on grumpyshoneybunch.com

Description

Ingredients

• 2 cups vegetable broth
• generous pinch saffron threads
• couple dashes of salt and pepper
• 2 tablespoons unsalted butter
• 1 cup basmati rice
• ¼ cup chopped onion
• ½ small red pepper, diced
• ½ cup sliced black olives
• ⅓ cup slivered almonds, toasted
• chopped fresh parsley

Directions

• Bring vegetable broth to a boil. Turn off heat, add saffron, salt and pepper then set aside.
• In a medium saucepan, saute the onion in the 2 tablespoons of butter until softened. Add the basmati rice and stir over medium high heat until the rice begins to brown. Add the broth mixture to the rice, return to a boil then turn heat down to simmer, cover pot, and simmer about 10 minutes or until rice has absorbed water and is no longer crunchy.
• To toast almonds - while rice is cooking place the almonds in a 350 degree oven. Watch carefully and stir often as they will burn quickly. Once browned, remove from oven and transfer to bowl until ready to add to pilaf.
• Remove rice from heat and stir in red pepper, black olives, almonds, and parsley. Serve immediately.