“Great side dish for with any form of grilled meat or seafood.”
READY IN:
45mins
SERVES:
6
YIELD:
3 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 2 tablespoons with olive oil in a medium saucepan.
  2. Saute onion until soft.
  3. Add garlic and chili and saute.
  4. Season with salt and pepper.
  5. Add rice and saute until slightly toasted.
  6. Meanwhile heat chicken broth in microwave or other pot on stove.
  7. Add saffron crushing slightly to broth and let steep.
  8. When rice is slightly toasted add wine and stir to combine stirring as it boils off and most of the liquid cooks off.
  9. Add broth and stir to combine.
  10. Bring to boil, cover and reduce to simmer.
  11. After 10 minutes add the almonds, chopped dried fruits and ginger.
  12. Allow to cook another 10 minutes.
  13. Add remaining butter and chopped herbs.
  14. Cover pot, remove from heat, and leave covered for 10 minutes.
  15. Uncover and fluff with a fork, taste for seasoning and serve in a large bowl garnishing with extra chopped herbs and extra toasted almonds.

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