golden saffron rice pilaf with slivered almonds
Serves: 6
Prep Time: 10 minutes
Total Time: 55 minutes
3 Tablespoons unsalted butter
2 cups long grain white rice, rinsed until water runs clear, drained
1 Tablespoon minced fresh shallot
3 1/2 cups low sodium chicken broth (about 2, 14.5 ounce cans)
2 teaspoons ground turmeric
generous pinch saffron threads
1 teaspoon kosher salt
1/2 cup slivered almonds
1. Preheat Oven:Preheat oven to 350 degrees.
2. Saute Rice: Melt butter in a large heavy Dutch oven with a lid over medium heat. Add rice and saute, stirring often, for 5 minutes. Add shallot, stirring well to combine. Continue to cook another 4-5 minutes until rice begins to become golden.
3. Boil Rice: Add broth, turmeric, saffron and salt and bring to a boil.
4. Bake Rice: Cover and bake for 15 minutes. Remove from oven, stir rice, replace lid and return to oven. Continue to bake for another 15-20 minutes until all liquid is absorbed.
5. Toast Almonds: Meanwhile, toast almonds in a non-stick skillet over medium heat until lightly browned, tossing often for even browning.
6. Finish & Serve: Add toasted almonds to rice, stir gently to combine and serve. Enjoy!
