About Rice pilaf with saffron, pecans, and smoked paprika
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add finely chopped onions and sauté until they become translucent.
- Add minced garlic and cook for an additional 1-2 minutes.
- Add basmati rice to the skillet and toast it for about 2 minutes, stirring constantly.
- Make sure all grains are coated with the oil mixture.
- Dissolve saffron threads in warm water or broth.
- Pour the saffron mixture into the skillet with the rice.
- Pour in vegetable or chicken broth to the skillet.
- Season with salt, smoked paprika, and ground black pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet with a lid and let it simmer for about 15-20 minutes, or until the rice is fully cooked and liquid is absorbed.
- While the rice is cooking, preheat a small skillet over medium heat.
- Add pecans and toast them until they become fragrant and slightly browned.
- Remove from heat and let them cool for a few minutes.
- Coarsely chop the toasted pecans.
- Once the rice is cooked, fluff it with a fork.
- Sprinkle the chopped toasted pecans over the rice.
- Gently mix everything together.
- Let the rice pilaf rest for a few minutes to allow the flavors to meld.
- Serve hot as a side dish or as a main course.
|Total Fat (g)||4.9||9.8|
|Saturated Fat (g)||0.4||0.8|
|Total Carbohydrate (g)||22.5||45|
|Dietary Fiber (g)||1.2||2.4|
|Total Sugars (g)||0.3||0.6|
|Vitamin A (IU)||525||1050|
|Vitamin C (mg)||0||0|
|Pecans||1/2 cup, chopped|
|Smoked paprika||1/2 teaspoon|
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