Saffron Basmati Rice with Curried Aprico
Source of Recipe
compassionate cooks
Recipe Introduction
Saffron Basmati Rice with Curried Apricot Sauce. This recipe comes from San Francisco�s Millennium Restaurant � four-star
cuisine at its vegan finest! Flexibility is key in this recipe. If
you�re pressed for time, you can simply enjoy the Saffron Basmati Pilaf
(what a treat!), or make the rice salad with plain cooked rice � basmati
or brown. The spices in the curried apricot dressing add a complementing
zing to the saffron, but if you don�t have time to make the dressing,
the salad is still very special without. And, you can personalize the
salad by adding your favorite root vegetables � carrots, sweet potatoes,
turnips, and rutabagas are among our favorites.
Recipe Link: http://www.compassionatecooks.com/r/apricot.htm 2 cups Saffron Basmati Pilaf or cooked basmati or brown rice
2 cups cubed winter squash or root vegetables, blanched and cooled
1 apple, peeled, cored, and sliced in �-inch cubes
2 scallions, sliced thin
1/4 cup pine nuts, toasted
Curried Apricot Dressing
1 beet, peeled and grated or cut into thin julienne, for garnish
2 Tbsp. Finely shredded mint leaves, for garnish
In a large bowl, toss the pilaf, squash, apple, scallions, and pine nuts
with the dressing.
Arrange on a serving platter. Garnish with a mound of grated beet and
sprinkle with the mint
Curried Apricot Dressing
1/4 cup apricot preserves
1/2 cup rice vinegar or champagne vinegar
1 Tbsp. mild curry powder, toasted
1/4 tsp. ground cardamom
1/4 tsp. cayenne pepper
1/3-cup water
1/4 cup canola oil
Sea salt to taste
In a blender or food processor, combine all the ingredients together and
blend until emulsified. Taste and adjust the seasonings. Serve or
refrigerate for up to 1 week.
Variation: For an oil-free version, substitute 1/4 cup silken tofu for
the oil.
Saffron Basmati Rice Pilaf
Makes 6 servings
1 yellow onion, finely diced
2 cloves garlic, minced
2 tsp. olive oil
1 1/2 tsp. ground cumin
1 tsp. fennel seed
1/4 tsp. ground pepper
1 tsp. sea salt
2 cups brown basmati rice (uncooked)
1/2 tsp. saffron steeped in � cup warm water
3 1/2 cups water or light vegetable stock
In a medium, heavy saucepan, saut� the onion and garlic in the oil over
medium heat until just softened. Add the cumin, fennel seed, pepper, and
salt. Saut� for 1 minute. Add the rice and stir constantly for 2
minutes, or until the rice smells fragrant. Add the saffron and water;
bring to a boil, and cover. Reduce the heat to medium-low and simmer for
20 to 25 minutes, or until the liquid is absorbed. Remove from heat and
let sit for 10 minutes before serving.
Makes 6 servings
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