Saffron Rice Mold Recipe
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.
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.
Chef
