Saffron Almond Rice Pilaf
Recipe Description
Always check the ingredients to make sure the product is vegan.Ingredients
- 1 cup vegetable stock|vegetable broth
- 1 cup water
- Pinch of saffron threads
- 1/2 cup chopped Onion
- 2 tablespoons soy marg
- 1 cup long-grain rice
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup almond#Sliced almonds|sliced almonds, toasted
Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
Cook Onion in soy marg in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.
Cook Onion in soy marg in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.
This article uses material from the "Saffron Almond Rice Pilaf" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
