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Saffron Rice with Cashews and Raisins

Source: Quick from Scratch - Herbs
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  5 Minutes
Total Time:  30 Minutes
  Serves 4
This rice is Indian inspired and so we call for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.
1 1/2 cups basmati rice
2 1/4 cups water
1 cinnamon stick, broken in half
5 cloves
2 bay leaves
1/4 teaspoon crumbled saffron threads
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup chopped cashew nuts
1/4 cup raisins
Saffron Rice with Cashews and Raisins Recipe at
Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes. With a fork, gently stir in the butter, cashews, and raisins.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 403
Fat. Total: 11g
Fiber: 3g
Carbohydrates, Total: 71g
Sodium: 10mg
% Cal. from Fat: 25%
Cholesterol: 16mg
Protein: 8g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Ellen Reviewed: 04/04/2009
Easy, delicious and beautiful.
What a beautiful color the saffron gives to this dish. Remember to remove the bay leaves, cloves and cinnamon stick before adding the final 3 ingredients. To use the saffron threads, put them on a plate and put in the microwave for about 25 seconds; then crush them with the back of a spoon against the plate.
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