Whole Grain Noodles & Red Rice
(Serves 5)3/4 cup cooked whole wheat egg noodles
Cook rice in stove top pressure cooker for 45 minutes.
1/4 cup red rice
2 cups water
Soak saffron in 2 ounce drained rice water.
Pinch of saffron
Drain remaining rice.
On stove top, melt buttery spread in a small saucepan. Stir in dates, raisins and orange juice. Simmer until thick, about 5 minutes. Remove from heat.
1 tablespoon Earth Balance Buttery Spread
2 ounce dates, diced
1/4 cup golden raisins
1 tablespoon orange juice
Mix noodles, rice, date mix and pistachios.
2 tablespoon ground pistachios
Place 1/2 of noodle-rice mix in a 3 cup baking dish greased with olive oil spray.
Sprinkle with 1/2 of coriander and cardamom. Place remaining noodle-rice mix in dish and sprinkle with remaining coriander and cardamom. Pour saffron water over top.
1/2 teaspoon coriander
1/8 teaspoon cardamom
Bake at 350 F. for 30 minutes.
Garnish with rose petals.
For dinner, we enjoyed this dish as dessert with a little ice cream. For breakfast, I enjoyed this with part skim ricotta cheese and a glass of skim milk.
We enjoyed another dish from Food and Wine Magazine for dinner as well-Red Wine BBQ Chicken. Also on the platter were fresh green beans and twice baked red potatoes. I cut up chicken thighs for the entree.
I welcome the spring weather and love working outside in the morning then preparing a delicious dinner in the afternoon. We'll have to make these again!