Saffron Rice With Currants And Snow Peas Recipe

Name: Saffron Rice With Currants And Snow Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup currants; 1/4 cup rose wine or 2 tablespoons medium sweet sherry; 1/4 cup butter; 2 cups converted long grain rice (Uncle Bens); 4 cups chicken broth; 1 pinch of crumbled saffron threads or 1/2 teaspoon turmeric; 1 teaspoon dried basil; 1 teaspoon salt; fresh ground black pepper; 1 lb snow peas

Servings: persons

1/2 cup currants
1/4 cup rose wine or 2 tablespoons medium sweet sherry
1/4 cup butter
2 cups converted long grain rice (Uncle Bens)
4 cups chicken broth
1 pinch of crumbled saffron threads or 1/2 teaspoon turmeric
1 teaspoon dried basil
1 teaspoon salt
fresh ground black pepper
1 lb snow peas

1
Soak currants in wine until needed.
2
In a heavy medium saucepan, melt butter and stir in rice; cook over medium low heat, stirring, for 2 to 3 minutes.
3
Bring broth to a boil with saffron. Pour over rice; stir in basil, salt and pepper to taste. Simmer, covered, until all liquid is absorbed, about 20 minutes. Stir in currants and wine. Spread on a large platter and arrange quail on top.
4
Steam or stir fry snow peas and place around edge or at ends of platter. Makes 6 to 8 servings.
5
Canadian Living the Merry Christmas Cookbook Special.

1001

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup currants, 1/4 cup rose wine or 2 tablespoons medium sweet sherry, 1/4 cup butter, 2 cups converted long grain rice (Uncle Bens), and more.

Yes, Saffron Rice With Currants And Snow Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Rice With Currants And Snow Peas

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