Monday, July 11, 2011

Orange Saffron Rice & Onion Relish

Along with the scrumptiousness that was my tandoori chick'n, I made orange saffron rice with onion relish for sides. The rice recipe comes from Moosewood Restaurant New Classics, and the relish recipe comes from Sundays at Moosewood Restaurant. In case you have more culinary amnesia than I do,  here's a photo of the rice as a reminder:

                                                              Wow! That's yellow!

Orange Saffron Rice
  • 1 1/2 C basmati rice
  • 2 tsp vegetable oil
  • zest of 1 orange
  • 1/3 tsp turmeric
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt
  • generous pinch of saffron
  • 2 1/4 C water
  • 1/2-1 tsp whole toasted cumin 
1. Rinse the rice in a colander
2. Saute the rice with the oil, zest, turmeric, cardamom, salt, & saffron for a couple mins over medium heat, stirring constantly
3. Add water, bring to a boil
4. Reduce heat, cover and cook on lowest setting for 15 mins. 
5. Fluff rice and serve

Fiery Onion Relish
  • 1 C minced onion
  • Juice of 1 lemon
  • 1/2 tsp paprika
  • 1/2 tsp cayenne (I used chili powder)
  • seasoned salt to taste

1. Combine the above. Let sit for at least 30 mins before serving. Enjoy!

Verdict?  The rice, while beautifully colored, was a bit bland for my taste--it really needed the relish to wake it up. If I make this again, the amount of cardamom will be reduced to 1/3 tsp or less. Lackluster by itself, the rice would make an excellent base for an Indian fried rice, and I'm intrigued to conform the leftovers into some sort of rice pudding. The relish, on the other had, was fantastic. It takes 3 mins to make, and really saved the rice. I'll be keeping it in the fridge--it'll incorporate well into stir-fries, and  my husband can use on burgers or hotdogs.

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