Here is another very easy but delicious rice dish. And again–as I say with most my recipes–this is a guide and not carved in stone…interchange ingredients as you like them; it is the method that is important. Speaking of variations, the difference between the recipe pictured and the one typed below is that below there are raisins in the recipe whereas the one pictured has carrots. Both are equally delicious, but just variations. The recipe typed below was featured in this cookbook somewhat recently. It’s a good book featuring local Buffalo chefs, I just wish they would have used a different photo of me (no kidding). Anyhow, this is a very easy recipe and really delicious.
Basmati Pilaf with Almonds and Raisins
Makes about 6 cups
2 tablespoons clarified butter
1/2 cup diced onion
1 teaspoon minced garlic
1 teaspoon saffron threads
1 teaspoons salt
1/4 teaspoon ground black pepper
2 cups Basmati rice or other long grain rice
3 1/2 cups hot chicken broth
1/4 cup raisins
1/4 cup toasted almonds
Heat the butter in a heavy-bottomed pot. Add the onion and garlic; sauté over medium heat for 5 minutes. Add the saffron, salt, and pepper; sauté another minute. Stir in the rice and broth. Cover the pot and for 15 minutes. Remove the rice from the stove and allow it to rest for 5 minutes. Stir in the raisins and toasted almonds.