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Saffron Basmati Rice with Curried Aprico




Source of Recipe


compassionate cooks


Recipe Introduction


Saffron Basmati Rice with Curried Apricot Sauce. This recipe comes from San Francisco’s Millennium Restaurant – four-star
cuisine at its vegan finest! Flexibility is key in this recipe. If
you’re pressed for time, you can simply enjoy the Saffron Basmati Pilaf
(what a treat!), or make the rice salad with plain cooked rice – basmati
or brown. The spices in the curried apricot dressing add a complementing
zing to the saffron, but if you don’t have time to make the dressing,
the salad is still very special without. And, you can personalize the
salad by adding your favorite root vegetables – carrots, sweet potatoes,
turnips, and rutabagas are among our favorites.


Recipe Link: http://www.compassionatecooks.com/r/apricot.htm

2 cups Saffron Basmati Pilaf or cooked basmati or brown rice
2 cups cubed winter squash or root vegetables, blanched and cooled
1 apple, peeled, cored, and sliced in ½-inch cubes
2 scallions, sliced thin
1/4 cup pine nuts, toasted
Curried Apricot Dressing
1 beet, peeled and grated or cut into thin julienne, for garnish
2 Tbsp. Finely shredded mint leaves, for garnish

In a large bowl, toss the pilaf, squash, apple, scallions, and pine nuts
with the dressing.
Arrange on a serving platter. Garnish with a mound of grated beet and
sprinkle with the mint


Curried Apricot Dressing

1/4 cup apricot preserves
1/2 cup rice vinegar or champagne vinegar
1 Tbsp. mild curry powder, toasted
1/4 tsp. ground cardamom
1/4 tsp. cayenne pepper
1/3-cup water
1/4 cup canola oil
Sea salt to taste

In a blender or food processor, combine all the ingredients together and
blend until emulsified. Taste and adjust the seasonings. Serve or
refrigerate for up to 1 week.

Variation: For an oil-free version, substitute 1/4 cup silken tofu for
the oil.

Saffron Basmati Rice Pilaf
Makes 6 servings

1 yellow onion, finely diced
2 cloves garlic, minced
2 tsp. olive oil
1 1/2 tsp. ground cumin
1 tsp. fennel seed
1/4 tsp. ground pepper
1 tsp. sea salt
2 cups brown basmati rice (uncooked)
1/2 tsp. saffron steeped in ¼ cup warm water
3 1/2 cups water or light vegetable stock

In a medium, heavy saucepan, sauté the onion and garlic in the oil over
medium heat until just softened. Add the cumin, fennel seed, pepper, and
salt. Sauté for 1 minute. Add the rice and stir constantly for 2
minutes, or until the rice smells fragrant. Add the saffron and water;
bring to a boil, and cover. Reduce the heat to medium-low and simmer for
20 to 25 minutes, or until the liquid is absorbed. Remove from heat and
let sit for 10 minutes before serving.


Makes 6 servings