Saffron Fruited Rice
This rice dish, made with aromatic brown Basmati rice, fresh apple, dried fruits, and sweet seasonings, is a perfect companion to curried vegetable dishes. It gets its bright yellow color from saffron, but you can substitute turmeric for a similar effect.
- 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 of your choice
(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
- Leaves from several sprigs fresh cilantro
- 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.