Saffron Rice Stuffing
With most main courses you can’t get away from serving them without a side dish. They wrap up the meal so nicely. It can be Bread, Pasta, Vegetables, Rice, etc.
When it comes to rice, I have a few side dish recipes I enjoy making often like Indian Basmati with Dry Fruits, Mexican Rice, Herb & Butter Rice, plain White Rice, Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds, and many more as well as main ones like Mushroom Risotto, Chicken Fried Rice, Spanish Paella, Red Beans and Rice ~ Slow Cooker, Chicken Ham Sausage Jambalaya, etc.
There’s another one that we really like and it’s my Saffron Rice Stuffing! Why do I call it “stuffing”? It’s because I love to serve it with my Crown Roast of Pork which is coming up in a couple of days. I spoon a fair amount of it in the center of the crown. It makes the dish pop with its bright colors! I also serve it along with my Holiday Turkey. It’s a nice change from my other stuffing recipes like Old Fashioned Stuffing with Giblets and Italian Sausage Stuffing.
The first thing I do is to toast my slivered almonds for a few minutes on medium heat, tossing often. If you want to cut the cost of buying them at the store, simply blanch your almonds and then finely slice them. To learn how, click on this link… Blanched Almonds ~ How to.
As the title indicates, I use saffron threads. Yes I know they’re quite expensive but it’s so worth it especially when paired with an elegant main course. I also add fruits to my Saffron Rice Stuffing like apples, golden raisins and cranberries. Surprisingly, this side is not overly sweet with a nice savory hint in the background.
Like most rice recipes, this Saffron Rice Stuffing is easy to make plus it’s so flavorful! It’s elegant, packed with yumminess and visually appealing. It’s definitely a keeper when you want to elevate your rice and pair it with a main course…
Bon Appétit!
Here are more delicious side dish recipes for you to try…
– Orange Glazed Beets
– Roasted Rainbow Carrots
– Vegetable Tian
– Duck Fat Roasted Potatoes
– Veggie Orzo Risotto
– Cauliflower & Celery Root Purée
and for even more side dish recipes, click on this link… Recipe Category • Vegetables & Sides
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Saffron Rice Stuffing
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Ingredients
- 3/4 cup slivered almonds, toasted tips & tricks
- 1 tbsp. butter
- 1 1/2 tbsp. olive oil tips & tricks
- 2 cups red onions, finely chopped
- 2 cups celery, finely chopped tips & tricks
- 2/3 cup red peppers, finely chopped
- 2/3 cup orange peppers, finely chopped
- 2/3 cup green or poblano peppers, finely chopped
- 3 cups button mushrooms, washed and diced
- 1/2 tsp. ground Himalayan pink salt, or more to taste
- 1/2 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 2 cups long grain rice such as basmati, rinsed and drained
- 3 cups low-sodium chicken broth
- 1/2 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1 tsp. saffron threads, crumbled
- 1 1/2 cups apples such as Pink Lady, peeled and diced
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1 1/2 tbsp. fresh parsley, finely chopped tips & tricks
Directions
- Stir in the rice before pouring in broth and white wine. Add saffron, apples, raisins and cranberries. Bring the mixture to a boil, then cover, reduce the heat to low and cook for 25 minutes or until liquid is absorbed.
- Remove from the heat and let it sit for 5 minutes.
- Transfer to a large bowl and add toasted almonds and parsley. Stir once again and serve immediately.
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