Saffron Pilaf (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 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

Directions

1. Combine warm water and saffron.
2. Rinse rice well; drain.
3. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours.
4. Drain.
5. Heat oil in a large saucepan over medium-high heat.
6. Add cloves and bay leaves; cook 1 1/2 minutes, stirring occasionally (be careful not to burn bay leaves).
7. Stir in saffron mixture, rice, broth, raisins, and salt; bring to a boil.
8. Reduce heat; simmer 5 minutes or until liquid is absorbed.
9. Reduce heat to low.
10. Cover and cook 5 minutes.
11. Remove from heat; let stand 5 minutes.
12. Fluff with a fork.
13. Discard cloves and bay leaves; sprinkle with almonds.

Yield: 8 servings (serving size: 2/3 cup)