Golden Basmati Rice With Apricots & Apples

• 14 teaspoon saffron thread
• 14 cup warm water
• 7 tablespoons unsalted butter (we used 5 T)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 14 teaspoon cinnamon
• 2 12 cups basmati rice
• 4 cups low sodium vegetable broth or 4 cups low sodium chicken broth
• 2 teaspoons salt
• 2 scallions, thinly sliced
• 23 cup salted roasted almonds, coarsely chopped
• 6 dried apricots, cut into 1/2-inch pieces
• 1 large granny smith apple, cored and cut into 1-inch pieces
• fresh ground pepper

1. Preheat the oven to 375F.
2. In a small bowl, crumble the saffron over the warm water and let stand for 5 minutes.
3. In a large skillet, apray with cooking spray & melt 3 tablespoons of the butter.
4. Add the onion and garlic and cook over moderate heat until softened, 7 minutes.
5. Stir in the cinnamon, then add the rice and stir to coat.
6. Add the stock, saffron and its soaking liquid and the salt and bring to a boil.
7. Transfer the rice and liquid to a 9-by-13-inch glass baking dish.
8. Cover with foil and bake for 45 minutes, or until the stock is absorbed and the rice is tender.
9. In a large skillet, spray with cooking spray & melt the 2 tablespoons of butter.
10. Add the scallions and cook over moderately high heat for 30 seconds.
11. Add the almonds and apricots and cook until the apricots start to brown, about 2 minutes.
12. Add the apple and cook, stirring, just until warmed, about 1 minute.
13. Stir the mixture into the rice, season with pepper and serve hot.

saffron thread, water, unsalted butter, onion, garlic, cinnamon, basmati rice, vegetable broth, salt, scallions, almonds, granny smith apple, fresh ground pepper

Taken from www.food.com/recipe/golden-basmati-rice-with-apricots-apples-323621 (may not work)