This recipe for Almond Rice Pilaf is infused with saffron and studded with black olives and red bell pepper. The saffron in this rice side dish brings a sweet earthy taste along with the buttery nutty flavors from the toasted almonds.
Today's the big day and I almost didn't make it! Last week my computer bit the dust again and this time it was final. Grumpy took me to Best Buy and we found the netbook I wanted to hold me over until we can afford to buy me a nicer laptop to do all my blog work on. Friday night I had the netbook and Saturday I made this dish all over again! It certainly wasn't a problem that I had to make it all over again because it was delicious!
It is our reveal day for the Secret Recipe Club - Group A. My assigned blog was The Slow Roasted Italian and I was very pleased! I have been reading Donna's blog for a little while now. The first two things that attracted me to her blog when I found it were her photos and her cocktails.
I decided to do my own take with the saffron rice recipe on her site and create this Saffron Almond Rice Pilaf recipe. This dish reminded me a lot of one my mom used to make when I was a young girl and that was the big attraction to make it.
Mom always put sliced almonds in her rice pilaf and I loved the flavor it added to the dish! This recipe is reheats well and is a great side dish to beef, steak, chicken, or pork.
As I was reading over the recipe for this rice, Donna mentioned that she diced the onions finely (and I see she didn't use too many either!) because Mr. W doesn't like to many onions. Hmm, he has that in common with Grumpy. I LOVE onions and tend to add a lot and when I do I hear it from Grumpy!
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📖 Recipe
Saffron Almond Rice Pilaf
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Ingredients
- 2 cups vegetable broth
- 1 pinch saffron threads
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 cup basmati rice
- ¼ cup chopped onion
- ½ red bell pepper , diced
- ½ cup sliced black olives
- ⅓ cup slivered almonds , toasted
- 1 tablespoon chopped parsley
Instructions
- In a large saucepan over medium high heat, bring the vegetable broth to a boil. Turn off the heat and add the saffron, salt and pepper; set aside.
- Heat the butter in a large saucepan over medium high heat until melted and bubbly. Add the onion and cook for 3 minutes, until onion begins to soften.
- Add the basmati rice to the onions and stir over medium high heat for 2 minutes, until the rice begins to brown.
- Add the broth mixture to the rice, bring to a boil then turn heat down to simmer, cover the pot and simmer for 10 minutes, until the rice has absorbed water and is no longer crunchy.
To toast the almonds
- While the rice is cooking, place the almonds in a 350 degree oven. Watch carefully and stir often as they will burn quickly.
- Once browned, remove the almonds from the oven and transfer to a bowl until ready to add to pilaf.
- Remove the rice from the heat and stir in the red pepper, black olives, almonds, and parsley. Serve immediately.
teaandscones says
Great Side Dish. I love her blog, also. Such great recipes. This one looks very tasty and very easy.
Bizzy B. Bakes says
Shelby, you added to my my husband's need and want list. The celiac means, I cook rice, a lot and I am always on the lookout for new recipes. This one looks and sounds terrific. I might have left out the olives, if you had not mentioned, they passed muster with your hubby.
Judee @ Gluten Free A-Z says
The colors are beautiful and the combination of flavors looks devine.
Valerie @ From Valerie's Kitchen says
Just gorgeous Shelby! Looks absolutely delicious!
teresa says
i have got to try this. i have saffron in my cupboard just begging to be used.
Sara says
Lovely! This dish has great colors - yum!
Lisa says
Such beautiful colors and the taste must be wonderful.
Jane Bonacci - The Heritage Cook says
So glad you got a chance to post this - I could eat a whole bowl of it! Perfect choice for SRC!!
Nutmeg Nanny says
Yum! This homemade pilaf looks delicious!
Lesa @Edesia's Notebook says
What a beautiful rice dish, Shelby! Great choice!
The Slow Roasted Italian says
Shelby, you did such an amazing job on the Saffron Walnut Rice Pilaf. I LOVE your additions and personalization. I am a huge olive fan.
Love your blog too, I am your newest Facebook Fan!
Mary says
This looks delicious! I love the addition of the olives.
Melissa @IWasBornToCook says
This looks like a great new side dish idea! Good choice.
claudia @whats cookin says
That looks fabulous! I love this photo too
!
Anonymous says
We just made this for dinner with a piece of fish. I have had a small stash of saffron fora while now, and don't think to use it often enough. This was very tasty and aromatic! We didn't have black olives so we used kalamata, they rounded out the dish nicely. Thanks for the post, I encourage your followers to try this as a nice addition to a yummy meal!