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Saffron Rice Mold

southern.chef's picture
Ingredients
  Chicken flavored bouillon granules 1 1⁄2 Teaspoon, flavored
  Ground saffron 1⁄8 Teaspoon
  Golden raisins 1⁄2 Cup (8 tbs)
  Diced onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Slivered almonds 2 Tablespoon, toasted
  Spinach leaves 4
  Red pepper strip 1
  Red pepper cup 1 (Optional)
Directions

Prepare Basic Molding Rice, omitting salt and adding bouillon granules and saffron.
Saute 1/2 cup raisins and onion in butter.
Combine hot rice, raisin mixture, and 2 tablespoons almonds, stirring well.
Spoon into an oiled 4-cup mold, let stand 5 minutes.
Invert onto spinach-lined platter, and garnish with red pepper strips.
Serve with coconut, raisins, and almonds, if desired.
Place condiments in red pepper cup, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Ingredient: 
Rice
Servings: 
6

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