Food recipes
Roz Bi Saffran
Roz Bi Saffran Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt butter, without salt spices, saffron water, bottled, generic salt, table nuts, pine nuts, dried nuts, hazelnuts or filberts...
Roz Bi Saffran
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
spices, saffron
water, bottled, generic
salt, table
nuts, pine nuts, dried
nuts, hazelnuts or filberts
apricots, dried, sulfured, uncooked
raisins, seeded
Directions:
Rinse the rice until the water runs clear.
Drain, then spread the rice on a baking sheet and allow to dry-at least 30 minutes.
Melt 3 tablespoons of the butter in a pot over medium heat.
Stir in the rice and saffron.
Pour 4 cups water into the pot along with the salt.
Bring to a rapid boil; boiling for 2 minutes.
Turn heat down to a simmer and cover pan.
Cook the rice for 20 minutes or until the grains are tender and no liquid remains.
Take the pot off the heat and cover the lid with a clean cotton dish towel.
Allow to stand 10 minutes.
In a saute pan melt the remaining 1 tablespoon of butter over medium heat.
Add the pine nuts and hazelnuts and cook for about 2 minutes or until lightly browned.
Add the dried fruit and cook 1 minute longer, until warmed through.
Stir the nut/fruit mixture into the rice and transfer to a platter.
Serve hot.
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
spices, saffron
water, bottled, generic
salt, table
nuts, pine nuts, dried
nuts, hazelnuts or filberts
apricots, dried, sulfured, uncooked
raisins, seeded
Directions:
Rinse the rice until the water runs clear.
Drain, then spread the rice on a baking sheet and allow to dry-at least 30 minutes.
Melt 3 tablespoons of the butter in a pot over medium heat.
Stir in the rice and saffron.
Pour 4 cups water into the pot along with the salt.
Bring to a rapid boil; boiling for 2 minutes.
Turn heat down to a simmer and cover pan.
Cook the rice for 20 minutes or until the grains are tender and no liquid remains.
Take the pot off the heat and cover the lid with a clean cotton dish towel.
Allow to stand 10 minutes.
In a saute pan melt the remaining 1 tablespoon of butter over medium heat.
Add the pine nuts and hazelnuts and cook for about 2 minutes or until lightly browned.
Add the dried fruit and cook 1 minute longer, until warmed through.
Stir the nut/fruit mixture into the rice and transfer to a platter.
Serve hot.