Saffron Rice Pilaf Recipe

SAFFRON RICE PILAF WITH TOFU AND CRANBERRY CHUTNEY 

By the Dish

AT A GLANCE:

• SERVINGS: 4
• ACTIVE TIME: 10
• TOTAL TIME: 30 mins

INGREDIENTS:

• 2 cups basmati rice
• 1 tsp saffron threads chopped
• 4 cups vegetable stock
• 1 Tbsp chopped garlic
• 1 small onion finely diced
• ¼ cup finely diced carrots
• ¼ cup finely diced celery
• ¼ cup fresh shucked peas
• ½ cup diced tofu

Cranberry Lime Chutney

• 4-oz fresh cranberries
• 1 Tbsp chopped fresh ginger
• 2-oz rice wine vinegar
• 2 Tbsp sugar
• 1 cinnamon stick
• 1-oz fresh lime juice

DIRECTIONS:

1.  Sauté garlic, onions, celery, and carrots in olive oil.
2.  Add saffron threads and rice, toss.
3. Add vegetable broth and bring to a boil.
4.  Cover and cook until rice is soft. Keep warm.
5. Just before serving fold in peas and tofu.

Cranberry Lime Chutney

1. In a small saucepan boil sugar, vinegar, cinnamon stick, and ginger.
2. Add cranberries and cook out until soft but still chunky.
3. Remove from heat. Add lime juice & serve atop rice.