How To make Saffron Rice and Black Beans
1 c dried black beans
2 c water
1 md onion
halved
2 bay leaves
3 cloves garlic
1 c rice
1/4 ts saffron threads
: Garnish: 3 tomatoes :
seeded and
: chopped 1 c sweet onions -- chopped
3 TB olive oil
1 TB wine vinegar
1/2 ts ground cumin
: Freshly ground black pepper 1/8 ts cayenne pepper
3 TB chopped fresh parsley or
: basil OR 1 1/2 ts dried parsley
Rinse and sort the beans. Put them into a heavy pot and cover with 2 cups of water. Bring the water to a boil, cover the pot and remove from the heat. Set aside and allow the beans to soak for 1 to 2 hours. Add the onion, bay leaves, and garlic to the pot. Put the pot over low heat and cook the beans, covered, for 1 1/2 hours, or until they are tender. Add more water
if necessary. Remove and discard the onion, bay leaves and garlic when the beans are cooked. Keep the beans warm. Prepare the tomato and onion garnish about 1 hour before serving. Put the tomatoes and onion into a serving bowl. Add the olive oil, vinegar, cumin, black pepper to taste, cayenne pepper and parsley or basil. Toss well. Bring 2 cups of water to a boil in a saucepan and add the rice and saffron threads. Stir and cover the saucepan. Reduce the heat and cook for 18 to 20 minutes or until the rice has absorbed all
the water. To serve, put the warm rice, the black beans and the tomato garnish into separate bowls. Each diner should top a bed of rice with the beans and then the garnish. Recipe By : From: Rooby <rooby@shell.Masterpiece.Codate: Sun, 27 Oct 1996 18:11:55 -0800 -----
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Spanish Saffron Rice with Spicy Mushrooms & Onions
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Black Bean, Corn and Cilantro Rice w/Saffron ????
Easy Yellow Rice | How to Make Seasoned Yellow Rice | Recipe
This is THE best yellow rice recipe!! Once you try this you’ll never use the boxed stuff again!
2 cups of Jasmine Rice
2 cups of chicken broth + 1 cup of water
1 Green Bell Pepper, diced
1/2 a Red Bell Pepper, diced
1 Yellow Onion, diced
2 Bay Leaves
1 tsp of Thyme
1 tsp of Ground Turmeric
1 Chicken Bouillon packet
1 tsp of black pepper
Salt to taste
1. Sauté diced bell pepper, onion and garlic in oil over medium-high heat w/ a sprinkle of salt and black pepper until they become soft and translucent. (about 7-10 minutes)
2. Add your rice, thyme, turmeric, bouillon seasoning, and black pepper, drizzle in more oil if needed. Stir and sauté for an additional 5-7 minutes, until rice becomes aromatic.
3. Pour over 2 cups of broth, 1 cup of water and add your bay leaves, give your rice one last gentle stir then allow it to come to a boil.
4. Reduce heat to low then cover and allow it to cook for 20 minutes until liquid has evaporated completely.
5. Remove the lid and fluff the rice with a fork or stir it gently with a spatula. Finish w/ 2 tbs of butter and chopped green onions if desired.
Enjoy!!
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3 SIMPLE + TASTY Spanish Dishes that use SAFFRON
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EPISODE #357 - How to Make 3 Simple + Tasty Spanish Dishes that use Saffron
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Spanish Vegetable & Bean Rice | So Good you Won´t Miss the Meat
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Saffron Rice (Instant Pot/ Stove/ Microwave)
This easy Saffron Rice pilaf, or Pulao, is prepared with aromatic and nutty basmati rice simmered in a floral and fragrant saffron-infused broth. This vibrant side dish is ready in less than 30 minutes in the Instant Pot, on the stove or in the microwave.
Recipe:
Here's what you need:
Ingredients
1 cup Basmati rice or Jasmine Rice
½ teaspoon saffron soaked in 1 tablespoon hot water (I microwave saffron and water for 20-30 seconds)
1 cup water
½ teaspoon salt
1 teaspoon ghee or oil
2 tablespoon slivered almonds (optional)
Optional Add-Ins
Pine nuts or cashews- 1 tablespoon
Raisins or dried cranberries- 1 tablespoon
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