SAFFRON YELLOW PEPPER RICE
Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice!
Makes 9 cups
3 c. water
1 t. sea salt
2-3 pinches saffron stigmas
3 c. parboiled long grain golden Canilla rice
2 T. GFS Liquid Alternative Butter
1 lb. fresh, sweet mini yellow peppers, cored and cut into chunks – bite size
1/2 t. sea salt
1 T. dried tarragon, crushed
1 T. ground coriander
2 t. garlic powder
freshly ground black pepper to taste
1 oz. fresh basil leaves, coarsely chopped – big handful
1/4 c. apple cider vinegar
1/4 c. SUPERSEEDZ GOURMET PUMPKIN SEED – Tomato Italiano flavor
salt and pepper to taste
In large saucepan bring water, salt and saffron to boil.
Add rice, stir well, return to boil, stir well again, cover, reduce heat to low and cook 15 minutes.
Transfer to extra-large mixing bowl and fluff with spoon.
In large skillet, over medium heat, melt liquid butter alternative. Add peppers and salt, then saute till tender as you like.
Add remaining ingredients, stirring after each addition.
Add rice, stirring to evenly distribute. Adjust for salt and pepper and serve.
Notes: The apple cider vinegar is added to balance the taste sensations. It works well in doing that.
Sweet mini peppers are popular now, and rightly so. While the skins are thin (always a plus), the main part of the pepper remains crisp and juicy even when cooked for a long time. Perfect peppers – according to me.
This is what 1 ounce of fresh basil leaves looks like.