Saffron Fruited Rice

This bright yellow rice dish, made with aromatic Basmati rice and sweet seasonings, is a perfect companion to curried vegetable dishes.

Serves: 6

• 1 1/2 cups raw brown rice (preferably Basmati)
• 2 tablespoons fragrant nut oil or olive oil
• 1 medium onion, chopped
• 1 large sweet apple, peeled, cored, and diced
• 1/3 cup chopped nuts of your choice
• 1/3 cup raisins or currants
• 1/3 cup chopped dried fruit
  (apricots, dates or black figs, or a combination)
• 2 tablespoons agave nectar
• 1/2 teaspoon saffron threads,
  dissolved in 2 tablespoons warm water
  (or substitute 1/2 to 1 teaspoon ground tumeric, to taste)
• 1/4 teaspoon each cinnamon and ground nutmeg
• Salt and freshly ground pepper to taste

Combine the rice with 3 1/2 cups water in a saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes.

Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the apple and sauté until it softens, about 3 or 4 minutes. Add the cooked rice remaining ingredients and cook over low heat, stirring frequently, for 8 to 10 minutes. Serve at once.

• For more ways to use brown rice, explore Classic Rice Dishes.