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August 25, 2004
Saffron Pilaf
1 tablespoon warm water
1/2 teaspoon saffron threads, crumbled
1 1/3 cups uncooked basmati rice
2 cups cold water
1 teaspoon vegetable oil
3 whole cloves
2 bay leaves
2 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons raisins
3/4 teaspoon salt
2 tablespoons sliced almonds, toasted
Combine warm water and saffron.
Rinse rice well; drain. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours. Drain.
Heat the oil in a large saucepan over medium-high heat. Add cloves and bay leaves; cook 1 1/2 minutes, stirring occasionally (be careful not to burn the bay leaves). Stir in saffron mixture, rice, broth, raisins, and salt; bring to a boil. Reduce heat; simmer 5 minutes or until liquid is absorbed. Reduce heat to low. Cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork. Discard cloves and bay leaves; sprinkle with almonds.
Yield: 8 servings (serving size: 2/3 cup)
CALORIES 147 (8% from fat); FAT 1.3g (sat 0.2g, mono 0.6g, poly 0.5g); PROTEIN 3g; CARB 32.9g; FIBER 1.1g; CHOL 0.0mg; IRON 1mg; SODIUM 345mg; CALC 5mg
Posted by carcharhinid at August 25, 2004 04:52 PM