Saffron Rice Pilaf with Red Pepper & Toasted Almonds

Ingredients

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

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