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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 277.8
  • Total Fat: 11.8 g
  • Cholesterol: 31.1 mg
  • Sodium: 456.2 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.0 g

View full nutritional breakdown of Creamy Saffron Bamboo Rice with Cardamom calories by ingredient
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Creamy Saffron Bamboo Rice with Cardamom

Submitted by: HELANAB86
Creamy Saffron Bamboo Rice with Cardamom

Introduction

This recipe is prepared in the Spanish-style in which saffron, peas, and quality rice make a side dish filling enough for a main course. The episode of Spain . . . on the Road Again with Mario Batali and Gwyneth Paltrow published the recipe for Paella and suggests some other ways this dish could be made even more flavorful with prawns, tomatoes, and authentic Spanish paprika.

For more on this creamy saffron bamboo rice with cardamom, go here:

http://www.clearlydeliciousfo
odblog.com/2013/purple-gold-and-green-
creamy-saffron-bamboo-rice-with-cardamom/
This recipe is prepared in the Spanish-style in which saffron, peas, and quality rice make a side dish filling enough for a main course. The episode of Spain . . . on the Road Again with Mario Batali and Gwyneth Paltrow published the recipe for Paella and suggests some other ways this dish could be made even more flavorful with prawns, tomatoes, and authentic Spanish paprika.

For more on this creamy saffron bamboo rice with cardamom, go here:

http://www.clearlydeliciousfo
odblog.com/2013/purple-gold-and-green-
creamy-saffron-bamboo-rice-with-cardamom/

Number of Servings: 6

Ingredients

    * 1 ½ teaspoons saffron seeds

    * ¼ cup water, boiling

    * 13 cardamom seeds

    * 4 cinnamon sticks

    * 1 teaspoon cloves

    * 10 black peppercorns

    * 6 tablespoons butter

    * 1 onion, sliced

    * 1 cup green bamboo rice

    * 1 cup green peas (frozen is fine)

    * 2 cups chicken broth

    *1 teaspoon kosher salt, plus more to taste

Directions

1.) Bring ¼ cup water to a boil and add saffron seeds. Reduce heat to medium low and simmer for 10 minutes. Remove from heat.

2.) Melt butter over medium heat and add cardamom, cinnamon, cloves, and peppercorns. Sauté for 3-5 minutes and add sliced onions. Cook onions until tender and beginning to brown.

3.) Add bamboo rice and toast for several minutes, stirring occasionally.

4.) Add peas, saffron mixture, chicken broth, and salt. Cover and cook for 25 to 30 minutes, stirring regularly to keep rice from sticking to pan.

5.) Before serving, add more salt to taste. Optional: remove peppercorns and cardamom before serving (or, just warn your dinner guests).

Serving Size: 6 servings






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