| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Rice, Rice cooker | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Sliced Almonds |
| 1/4 | c | Sesame Seeds |
| 1 | c | Uncooked Rice |
| 2 | tb | Olive Oil Or Butter |
| 2 | c | Chicken Or Beef Broth |
| 1/4 | ts | Powdered Saffron |
| Salt; to taste |
INSTRUCTIONS
Toast sliced almonds and sesame seeds on baking sheet in preheated 300 degree oven until golden brown, stirring occasionally. Watch closely to prevent burning. Reserve. Saute rice, stirring constantly, in olive oil or butter in nonstick pan until translucent, about 2 minutes. Combine rice, broth, and saffron in steaming pan; season to taste. Cover and steam until rice is doen, 18 to 20 minutes. Uncover; allow to dry out, 3 to 5 minutes. Use a fork tomix rice with toasted almonds and sesame seeds. Variation: Omit the toasted almonds and sesame seeds for plain saffron pilaf. NOTES : A golden saffron rice with toasted almonds and sesame seeds often accompanies roasted fowl or meat on festive occasions in the Middle East. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <[email protected]> on Jan 04, 1998
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