Saffron Rice Pilaf with Red Pepper & Toasted Almonds

Ingredients

• 1 Tbs. extra-virgin olive oil
• Pinch saffron (about 20 threads)
• ¼ cup roughly chopped fresh Italian parsley
• 1 large clove garlic, minced (1-½ tsp.)
• 1 Tbs. roughly chopped fresh oregano
• 1 medium onion, small diced (1-¼ cups)
• 1 red bell pepper, cored, seeded, and small diced (about 1 cup)
• + 5 more ingredients
• • Pinch ground cayenne
  • ¼ cup slivered almonds, toasted
  • 2-½ cups low-salt chicken broth or water
  • 1-½ cups long-grain white rice
  • 1 tsp. kosher salt; more as needed

On the stovetop or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 min. In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Reduce the heat to medium low and add the diced onion and bell pepper. Cook, stirring occasionally...

View full recipe at Fine Cooking