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!

(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

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.

    3 Comments

    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 team over at Brew Dr. They asked if I would make a recipe, which was the perfect opportunity to get creative.

    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...) The orange salsa on top brightens the whole dish, like summer has already arrived!

    Kombucha Chicken with Orange Salsa
    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

    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.

    1 Comment

    Pineapple Chipotle Chicken Fajita Bowls

    Pineapple Chipotle Chicken Fajita Bowls

    Do you ever take a spring break, even though it’s not really built in to work-life? This last weekend we went climbing in New Mexico. I’ve been looking forward to the trip for weeks. Time in the desert is just the right kind of unplugging: no screens, no desk chairs. Just dust, dirt and the moon.

    Last month, I started a Best Self Journal. Have you heard of it? It was recommended to me by co-workers as a journal that gets you into a journalling habit and also tracks you towards goals. The journal is a 13-week track, and one of my goals was to send three V6s outside. This trip was one of our first climbing trips this season, so was also a time for me to really dig my heels and focus. In the end, I did one V6 and even one V7 — exceeding my own expectations for the weekend! Maybe I needed a more aggressive goal since there are still 10 weeks left in my journal. Mostly, I think I just needed to believe I could do it.

    This is where my mind has been: journalling, planning, climbing. Admittedly I’ve put less energy to cooking as of late, but that’s how life goes, ebbing and flowing. Between everything else going on, this chicken was a standout meal. The combination of pineapple and chipotle is sweet and spicy and grilling season is just starting to call (well-grilled chicken is SO juicy and satisfying).

    Pineapple Chipotle Chicken Fajita Bowls
    Pineapple Chipotle Chicken Fajita Bowls

    Pineapple Chipotle Chicken Fajita Bowls

    Published March 26, 2019 by

    Serves: 6   |    Active Time: 50 minutes



    Ingredients:

    For marinade:
  • 4 tablespoons adobo sauce from a from a can of chipotles in adobo 
  • 2 tablespoons maple
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1teaspoon dried oregano 
  • 2 tablespoons lime juice 

  • To serve: 
  • 1 pound boneless, skinless chicken breasts 
  • 2 bell peppers, cut into strips 
  • 3-4 slices of fresh pineapple
  • 1 cup black beans (cooked)
  • 1 cup corn (cooked)
  • 1-2 cups rice (cooked)
  • Garnish: cilantro, sliced avocado, sliced jalapeño

  • Directions:

    1. Marinate chicken: combine all ingredients for marinade in an air-tight container large enough to fit the chicken. Place chicken in marinade and turn to coat. Then, close container and marinate in refrigerator for 4-12 hours.
    2. When ready to cook: light a grill with a medium-high flame, and allow grill to heat to 450-500°F. Place chicken on grill and cook, with grill lid closed, for 5 minutes without moving. Then, using tongs and/or a metal spatula, flip chicken. Brush chicken with remaining marinade. Cook on second side for 5 more minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Move chicken to a clean plate, and set aside.
    3. Place pineapple and bell peppers on grill, turning after 3-4 minutes. Cook for 3-4 more minutes, and then remove from heat. Turn off grill.
    4. In serving bowls, divide rice, corn, and beans. Add bell peppers and pineapple. Slice chicken and divide among bowls.
    5. Garnish with cilantro, avocado, and sliced jalapeño to taste.

    Pineapple Chipotle Chicken Fajita Bowls