Recipe - Saffron Quinoa And Roasted Beet Salad

One fourth cup Butter; (One half stick)
1 Onion; chopped
1/8 teaspoon Ground saffron
One fourth teaspoon Ground cloves
1 One half cup Longgrain white rice
3 cup Chicken stock of canned
broth
One half cup Dried apricots; quartered
(about 3
; ounces)
One fourth cup Dried currants
One half cup Slivered almonds; (about 2
ounces),
; toasted

Melt butter in heavy medium saucepan over medium heat. Add chopped onion,
ground saffron and cloves and saute 5 minutes. Add rice and stir to coat
grains. Mix in chicken stock, dried apricots and currants. Bring to boil.
Reduce heat to low. Cover and cook until rice is tender and liquid is
absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and
season to taste with salt and pepper. Transfer to bowl and serve.

Makes about 7 cups.

Bon Appetit December 1992

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