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.
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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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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Saffron Almond Rice Pilaf
- 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.