Saffron Rice Pilaf With Red Peppers & Toasted Almonds Recipe - Food.com

Name: Saffron Rice Pilaf With Red Peppers & Toasted Almonds Recipe - Food.com
Total time: 40 min
Ingredients: 2 1/2 cups low sodium chicken broth (can substitute water, but won't be quite as good); 1/8 teaspoon saffron (about 20 threads or a "pinch"); 1 tablespoon extra virgin olive oil; 1 medium yellow onion, small diced (1 1/4 cups); 1 red bell pepper, cored, seeded, and small diced (about one cup); 1 1/2 cups long-grain white rice (I use Basmatti); 1 teaspoon kosher salt, more if needed; 1/8 teaspoon cayenne pepper (to taste); 1/4 cup chopped fresh parsley, divided; 1 large garlic clove, minced; 1/4 cup slivered almonds, toasted; 1 tablespoon fresh oregano, chopped (can use half as much dry)

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I think I got this recipe from Fine Cooking Magazine--great read! This simple, tasty side dish reminds me a little of paella, and is so delish--it go

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Ingredients

2 1/2 cups low sodium chicken broth (can substitute water, but won't be quite as good)
1/8 teaspoon saffron (about 20 threads or a "pinch")
1 tablespoon extra virgin olive oil
1 medium yellow onion, small diced (1 1/4 cups)
1 red bell pepper, cored, seeded, and small diced (about one cup)
1 1/2 cups long-grain white rice (I use Basmatti)
1 teaspoon kosher salt, more if needed
1/8 teaspoon cayenne pepper (to taste)
1/4 cup chopped fresh parsley, divided
1 large garlic clove, minced
1/4 cup slivered almonds, toasted
1 tablespoon fresh oregano, chopped (can use half as much dry)