I have all my mail sent to my sister in-law's house in California. I am just not ready to get all my bills yet. They stress me out. I collect my mail from her when she comes to Utah or I go to California. When I went to California in June, Jacque presented me with 6 months worth of Bon Appetit magazines and Gourmet magazines. It was like Christmas, Easter and my birthday all in one. I spent the drive home completely consumed with anxiety. Anxiety of not enough time to cook all the great recipes I found in those pages. I am a ripper and I ripped recipes out for hours. I have piles and piles of ripped recipes from all kinds of magazines and I should really get around to filing them. What is your method of organizing your magazine rippings?
Here is a product of my rippings, courtesy of Gourmet, I think.
1 tsp saffron threads
2 Tbsp hot water
1/3 cup olive oil
1 cup sliced almonds
1 large onion, diced
3 cups white basmati rice
4 1/2 cups water
2 tsp kosher salt
A few grinds black pepper
In a small bowl, combine the saffron and the hot water. Let the saffron seep while you prepare the rice.
In a large pot over medium heat, add the olive oil. Once the oil runs quickly in the pan, add the almonds. Fry the almonds, stirring constantly, until lightly browned, about 3 minutes. With slotted spoon, transfer almonds to a paper towel to drain.
Fry onion in the oil left in the pan. Cook until onion is translucent, about 10 minutes. Add rice and stir constantly until rice is fragrant, about 3 minutes. Add saffron mixture, water, salt and pepper. Bring to a simmer, cover and reduce heat to low and cook for 18-20 minutes, or until rice is tender. Let rice stand, covered, off heat for 5 minutes.
Serve rice with almonds on top.
Yields 8 servings
Served with this: salmon cakes, leftover corn saute
Rookie's Notes: This makes A LOT. So be prepared for leftovers. Or just cut the recipe in half. Or give some to your little sister like I did.