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Saffron Rice With Apricots And Currants


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Golden rice, studded with apricots and currants and fragrant with sweet spices adds spark to any menu. Serve as a side dish with chicken, sautéed shrimp or any seafood or as the centerpiece of a vegetarian meal.

  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 small onion, finely chopped
  • 1 cup long grain rice
  • 2-1/4 cups chicken broth
  • 1/2 teaspoon crumbled saffron threads
  • 1/4 cup dried currants
  • 1/3 cup chopped dried apricots
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 sticks cinnamon, broken in half
  • 1/4 cup toasted pine nuts
  • 3 tablespoons chopped Italian parsley

Garnish

  • Cinnamon sticks

In a deep, heavy saucepan, warm the oil. Add the garlic and onion and sauté over low heat, stirring frequently, for 4 to 5 minutes, until just golden. Add the rice and cook, stirring frequently, for 5 more minutes. Stir in the chicken broth, saffron, currants, apricots, lemon zest, juice and broken cinnamon sticks. Bring to a boil, cover the pan, reduce heat to low and simmer for 20 minutes or until liquid has been absorbed.


Remove the cinnamon sticks and reserve for garnish. Stir in the pine nuts and parsley, fluffing the rice with a fork. Transfer the rice to a shallow bowl. Serve piping hot, garnished with the reserved cinnamon sticks crossed over the top.

Serves 4 

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

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In a deep, heavy saucepan, warm the oil. Add the garlic and onion and sauté over low heat, stirring frequently, for 4 to 5 minutes, until just golden. Add the rice and cook, stirring frequently, for 5 more minutes. Stir in the chicken broth, saffron, currants, apricots, lemon zest, juice and broken cinnamon sticks. Bring to a boil, cover the pan, reduce heat to low and simmer for 20 minutes or until liquid has been absorbed.


Remove the cinnamon sticks and reserve for garnish. Stir in the pine nuts and parsley, fluffing the rice with a fork. Transfer the rice to a shallow bowl. Serve piping hot, garnished with the reserved cinnamon sticks crossed over the top.

Serves 4 

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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