Saffron Rice Stuffing
Colorful and absolutely delicious, each bite of this Saffron Rice Stuffing is a burst of flavor and a great side dish recipe to have!
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 sea 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
- 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.