Saffron Rice With Curried Apricot Dressing

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“Adapted from San Fransisco's Millenium Restaurant's Cookbook(which was posted in Color Me Vegan) and published in the Vegan's Daily Companion by Colleen Patrick-Goudreau, this is rub your tummy good. Enjoy! (I didn't have saffron and this was still delicious. I also made this using cranberry pepper preserves and yum).”
1hr 39mins

Ingredients Nutrition


  1. In a saucepan, heat the water or stock over medium heat (or add 1 Tbs olive oil instead of liquid) and saute the onions and garlic until softened, about 5 minutes.
  2. . Then add the cumin, fennel seeds, pepper, and salt. Saute for 1 minute Add the rice and stir constantly for 2 minutes or until rice smells fragrant. Add saffron in water and the vegetable stock. Bring to a boil, cover, turn heat to low and simmer for 40 - 45 min until liquid is absorbed and rice is cooked.
  3. Remove from heat and transfer to a large bowl.
  4. Toss peeled cubed sweet potatoes with 2 Tbs olive oil and roast on baking sheet at 450 degrees until slightly browned (around 25-30 min). Also toast pine nuts(I buy mine already toasted).
  5. When rice is cooked, put in a bowl and add sweet potatoes, apples, scallions and pine nuts.
  6. To make dressing:
  7. Combine all the dressing ingredients in a blender and blend until emulsified. Add more spices to taste if you feel it is needed. Combine most of the dressing with the rice and taste. If you think it needs more dressing, add more. Serve and enjoy!

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