Best Christiana Campbells Tavern Saffron Rice Pilaf Recipes

SAFFRON RICE PILAF

Steps:

• Rinse and drain the rice.
• Melt butter in skillet over low heat.
• Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
• Add rice and mix well.
• Transfer mixture into a rice cooker.
• Add in raisins and tomatoes.
• Add enough stock to come up to about half inch above the rice.
• Add salt to taste.
• Cook rice thoroughly.
• Add saffron to heated milk.
• Drizzle the mixture over cooked rice.
• Stir and let sit a few minutes for the rice to absorb the flavor and color.
• Serve hot with curry.

MOROCCAN RICE PILAF WITH SAFFRON

Steps:

• In a sauce pan, heat the stock almost to boiling.
• Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
• Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
• Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
• Adjust the seasoning if desired.
• Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
• Fluff the rice with a fork, and serve.

SAFFRON RICE PILAF

Steps:

• Saute onions in oil until golden.
• Add all other ingredients and simmer covered until all liquid is absorbed, about 12-15 minutes.
• Serve.

SAFFRON RICE PILAF WITH RED PEPPERS & TOASTED ALMONDS

Steps:

• On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
• Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
• Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic.
• Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes.
• Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed.
• P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.

CHRISTIANA CAMPBELL'S TAVERN RUM CREAM PIE

Steps:

• Prepare a crumb crust (below).
• Soften the gelatin in 1/2 cup of cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture. Cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over the top before serving.
• Crumb Crust.
• Combine the ingredients and press into a 9-inch pie pan.
• Chill.