Bonjour my friends, I'm Frankie and welcome to Club Foody! Most of the time, we need a side dish
to pair with the main course. It can be a salad, vegetable, pasta, rice, bread, and so on...
When it comes to rice, I've already shared a few recipes with you like my Herb & Butter, Mexican,
Indian Basmati, and many more. Now here's another delicious one to add to your list...
In today's episode, I'll show you how to make my Saffron Rice Stuffing! This recipe is packed with
flavor! It's a great dish to serve with your Turkey dinner, a side for fish, lamb, beef, etc.
I like to serve it with my Crown Roast of Pork... mmm, yum! So my friends, let's get cooking! We'll start
by toasting the almonds. So we'll place them in a medium skillet and set the heat on medium.
We'll toss them often until golden - keep an eye on them - and about 5 minutes later they should
look like this. So we'll remove from the heat, transfer the toasted almonds to a bowl to cool off
and set aside for now. Back to the stove... In a large saucepan over medium heat, we'll add butter and
oil, about 1 1/2 tablespoons. When it starts sizzling, we'll add onions and celery. We'll
sauté the ingredients until they soften, about 2 1/2 to 3 minutes. To this, we'll add
red peppers, orange peppers and green peppers or poblano peppers whichever you prefer - I use poblano.
We'll stir and cook for 2 1/2 to 3 minutes as well.
A few minutes later, we'll add mushrooms and combine them into the veggie mixture
before seasoning with ground sea salt and of course, freshly ground black pepper.
We'll stir once again and let it cook for 4 minutes. Next, we'll add our long grain rice
blend it well with the mixture and then pour in the low sodium chicken broth as well
as dry white wine. We'll also add saffron threads that we crumbled, diced apples then golden raisins,
and also dried cranberries. We'll combine all the ingredients together, increase the heat to high
and bring the mixture to a boil. When it gets there, we'll cover, reduce to low and cook for 25 minutes
or until the liquid is all absorbed. So when time is up, we'll remove from the heat and let it sit
for 5 minutes before transferring the rice to a large serving bowl... and look how pretty it is!
Then we'll add our toasted slivered almonds and fresh chopped parsley. Obviously we'll
combine the ingredients into the rice mixture and serve immediately...
And my friends, this is our Saffron Rice Stuffing! Colorful and absolutely delicious,
each bite of this side dish is a burst of flavor! Very elegant, it can be paired with leg of lamb,
your holiday turkey, goose duck, fish, beef, and of course
Crown Roast of Pork which my recipe is coming up in a couple of days... I hope you give it a try soon
and be sure to visit clubfoody.com for ingredient amounts, directions and more info...
Until next time my friends, bon appétit!