Instant Pot Saffron Rice with Currants and Pine Nuts

Instant Pot Saffron Rice with Currants and Pine Nuts

“Yellow rice,” as I called it then, was my dinner request. Just yellow rice!

The stand-in name was just about right, at least in this instance, because the rice I so craved was a mix my mom would make from a little foil packet purchased at the store. I’m not sure what exactly was in that mix, though I have a hunch: yellow coloring, natural flavors, and salt. It felt like I could eat that rice for days without getting tired of it.

This version of yellow rice is not that yellow rice. It’s made with Saffron—real saffron— and studded with pine nuts and currants. It’s beautiful, and tastes beautiful too. I could eat it for days without getting tired of it. At first bite, I was immediately transported back to Mom’s yellow rice. It’s a bowl of nostalgia, but also global flavors. It’s vibrant, and homey. And, it’s made in your Instant Pot! (affiliate link)

(It seems like as a kid, I often identified foods by their color: get the recipe for grown-up Pink Sauce here).

Instant Pot Saffron Rice with Currants and Pine Nuts
Instant Pot Saffron Rice with Currants and Pine Nuts

For a video of this recipe, click here!

Instant Pot Saffron Rice with Currants and Pine Nuts

Published May 21, 2019 by
   Print This Recipe

Serves: 6   |    Active Time: 30 minutes



Ingredients:

  • 2 cups white rice (such as basmati)
  • 2-1/2 cups water
  • 5 tablespoons butter, divided
  • 1/2 yellow onion, diced small
  • 4 pinches saffron
  • 1 teaspoon salt 
  • 1/3 cup currants
  • 1/3 cup toasted pine nuts
  • 1/3 cup minced parsley, plus more for garnish

  • Directions:

    1. Turn Instant Pot to sauté setting and heat 1 tablespoon of butter. Add diced onion, and sauté, stirring occasionally, until translucent.
    2. In a mortar and pestle, grind the saffron so that it is almost a powder—a few larger pieces is OK.
    3. Add rice, water, remaining 4 tablespoons of butter, saffron, and salt to pot. Stir.
    4. Secure lid on Instant Pot, and set to “Rice” setting, with the vent in the closed position. Timer should set to 12 minutes.
    5. When the timer goes off, release the pressure. Add currants, pine nuts, and parsley to the pot. Use a fork or spatula stir everything together, fluffing the rice as you go.
    6. Serve hot, sprinkled with additional parsley for garnish.

    Comment

    Kombucha Chicken with Brew Dr.

    Kombucha Chicken with Orange Salsa

    Did the title of this recipe cause some furrowed eyebrows? Chicken and kombucha may seem like an odd combo—it’s certainly off the beaten path. I had the same furrowed eyebrow reaction when I first heard of using kombucha in savory meals. But kombucha, a bit acidic and a little bit sweet, has all the makings of a great marinade. The same way you might use lemon juice or orange juice in a sauce, you use kombucha here.

    Always game to try new things, odd-ball recipes spark my imagination. I wanted to try my hand at a 'bucha flavored marinade. What ultimately pushed me over the edge was talking to the good people over at Brew Dr.

    Let me back up… As some of your know, one of my favorite projects at work is the monthly trend report. Back in January, I had a blast writing a piece on kombucha flavors and trends. Brew Dr. saw my post, and sent some drinks for the whole team to enjoy (so nice of them!). They also asked if I would make a recipe, which was the perfect opportunity to get creative.

    Kombucha Chicken with Orange Salsa

    This recipe uses Brew Dr.’s new orange-hibiscus kombucha (named Power Flower). It is a limited edition flavor. If you’re unable to find it at your local grocery store, try their Ginger Turmeric or Lemon Ginger Cayenne... All of their brews are organic!)

    If you get into a rut with chicken (like I do!), give this a whirl. The orange salsa on top brightens the whole dish, like summer has already arrived!

    P.S., There is nothing like grilling on a sunny day with a cold drink in your hand! This recipe uses only part of a bottle, so you also get to sip and enjoy :)

    P.S.S., My favorite Brew Dr. flavor for plain old drinking is Clear Mind. Refreshing! Have you tried it? What’s your favorite?

    Kombucha Chicken with Orange Salsa
    Kombucha Chicken with Orange Salsa

    This is a sponsored post: Foraged Dish partnered with Brew Dr. for this recipe. Writing, recipe, and photography is all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going!

    I tried this recipe stove-top and grilled. While it works both ways, I strongly recommend grilling. The hot flames sears in flavor.

    Kombucha Chicken with Brew Dr.

    Published April 30, 2019 by
       Print This Recipe

    Serves: 4   |    Active Time: 20 minutes



    Ingredients:

  • 1 tablespoon Sriracha hot sauce
  • 2 tablespoon olive oil
  • 1/4 cup soy sauce
  • 1 clove garlic, minced
  • 1/2 inch piece ginger, minced or finely grated
  • 1/2 cup orange kombucha (Brew Dr. Power Flower)
  • 1 lb chicken breast cutlets

  • For the orange salsa:
  • 1 orange (try cara cara, navel, or valencia)
  • 1/4 cup minced cilantro
  • 2 tablespoons minced red onion
  • 1 small jalapeño, minced
  • 1 tablespoon olive oil

  • Directions:

    1. In a large Tupperware, combine Sriracha, olive oil, soy sauce, garlic, ginger and kombucha. Stir to combine.
    2. Place chicken in Tupperware, covering it in the marinade. Cover and place in fridge for 4-12 hours.
    3. Make salsa (this can be done ahead): place orange on a cutting board, and slice off peel. Then, cut segments from orange (here is a good video on how to do this). Discard veins and peel. Dice segments, and place in a small bowl with minced cilantro, red onion, and jalapeño. Drizzle with olive oil and stir.
    4. Light grill to medium-high. When grill is hot, use tongs to place chicken cutlets on grill. Allow to cook for 2 to 3 minutes. Use tongs to turn chicken to other side, and brush with extra marinade. Cook for an additional 2-3 minutes, until chicken is cooked through (165°F internal temperature with an instant read thermometer). Remove from heat.
    5. Spoon orange salsa over chicken and serve hot.

    Comment

    Gluten-Free Banana Nut Snacking Cake

    Gluten-Free Banana Nut Snacking Cake

    This recipe for banana pecan cake stemmed from a well-loved recipe on the New York Times.

    Following recipes has never been my style—I’m guess many of you are the same way. I like to have an outline, but then I go from there: Frosting? Hmm, too much sugar for an afternoon snack for me. Will this work with a gluten-free flour blend? Let’s give it a shot. Ingredient by ingredient I swap in and swap out. This is how I like to navigate a kitchen, and I find, when I follow my gut, I like the output more.

    Everyone has unique tastes and preferences. It’s for that reason that I hope everyone will do some tweaking and twisting while they prep their dinners. It’s for their own good! There have been countless times when I followed a recipe to a “T” and later regretted it, wishing I had swerved in a different direction.

    Gluten-Free Banana Nut Snacking Cake
    Gluten-Free Banana Nut Snacking Cake

    Baking (more of a science) provides less wiggle room for adjustments, though you can still make changes if you know your ingredients well. An easy personalization here would be to swap pecans for walnuts, or leave out the nuts all together. I know that nuts are an extremely divisive ingredient in banana bread … the original NYTimes version does not call for them, however since I skipped the frosting, I wanted to add something that would give this cake a second dimension. No regrets.

    The line between bread and cake is blurry, especially when it comes to sweet breads, like banana bread. It is really bread? You can call it what you want — I’m calling this one a cake, though, it’s a cake I would (and do) eat for breakfast.

    Gluten-Free Banana Nut Snacking Cake

    Gluten-Free Banana Nut Snacking Cake

    Published April 16, 2019 by
       Print This Recipe

    Serves: 9   |    Active Time: 50 minutes



    Ingredients:

  • 1/2 cup butter melted
  • 1/3 cup light brown sugar or coconut sugar
  • 1 cup mashed ripe banana (2-3 bananas) 
  • 2 large eggs 
  • 1/4 cup greek yogurt 
  • 1 teaspoon vanilla extract
  • 1 1/2 cups measure for measure gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour (affiliatel ink))
  • 3/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • Optional- 1/4 cup pecan pieces

  • Directions:

    1. Preheat oven to 350°F and fit a 9 inch square baking dish with parchment paper.
    2. In a medium mixing bowl, cream together the butter, sugar, banana, eggs, yogurt, and vanilla extract using an electric mixer.
    3. Add flour, salt, and baking soda and blend until a uniform batter forms.
    4. Spread batter in an even layer in the prepared baking dish. Sprinkle with pecan pieces.
    5. Bake for 25-30 minutes, or until a toothpick, inserted into the middle, comes out clean.
    6. Allow to cool 10 minutes, then lift from baking dish and slice into squares. Serve.

    Comment