Saffron and Pomegranate Rice Pilaf

Saffron and Pomegranate Rice Pilaf

• 1 T. orange blossom water
• 20 threads saffron or 1 t. turmeric
• 1/4 c. dried currants
• 2 T. coconut butter, melted or olive oil (coconut butter is also coconut oil you find in the baking section. I like the flavor of the coconut oil for this recipe over the olive oil.)
• 1 c. brown rice
• 2 c. water or vegetable stock
• 1/2 c. orange juice
• 2 T. Sucanat or rapadura sugar
• 1/4 c. slivered almonds, toasted
• 1/4 c. pomegranate arils
• 1 t. ground cinnamon
• Pinch ground cloves

1.   Place orange blossom water in a small bowl. Add saffron and currants; cover the bowl with a plate and let site for at least an hour, or overnight.

2.   Preheat oven to 350 degrees.

3.   Lightly grease a medium-sized casserole dish. Place coconut butter or oil in the dish. Add rice, water or stock, and orange juice. Add soaked saffron mixture and sugar and mix well.

4.   Place in oven and let bake until all liquid has been absorbed-- about 30 minutes.

5.   Remove from oven. Place pilaf in serving bowl and let it cool to room temperature.

6.   Add almonds, pomegranate arils, cinnamon, and cloves. Toss to combine.

If you can’t find orange blossom water, try rose water instead.

 

Gary Rumel, Corrective Therapist

Fitworks Corrective Therapy

www.fitworksutah.com