Fort Rice Pilaf | Saveur
This 19th-century American recipe for rice pilaf from the Denver, Colorado, restaurant The Fort draws sweetness from dried fruit, earthiness from black quinoa and pine nuts, and crunch and color from...
Ingredients
- 1 cup basmati rice
- <sup>1</sup>⁄<sub>2</sub> cup dried currants
- 2 tbsp. dried barberries or currants
- <sup>1</sup>⁄<sub>8</sub> tsp. saffron threads
- <sup>1</sup>⁄<sub>2</sub> cup black or regular quinoa, rinsed
- <sup>1</sup>⁄<sub>2</sub> cup olive oil
- <sup>1</sup>⁄<sub>2</sub> cup pine nuts, toasted
- 1 small green bell pepper. stemmed, seeded, and finely chopped
- 1 small red bell pepper, stemmed, seeded, and finely chopped
- Kosher salt and freshly ground white pepper, to taste
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