Basmati rice with saffron, scallions, lime, parsley, dill, cranberries, raisins, & walnuts. A perfect side dish for any meal!


Photography by Adam Milliron Food + Styling by Ana Kelly

Pure Bred Lamb is a partnership between farmer Keith Martin and renowned
chef Thomas Keller to raise lambs in harmony with nature. We visited Martin at the beautiful Elysian Fields Farm located in Southwestern Pennsylvania, one of 22 individually family-owned and -operated farms to see what makes his operation different from other farms.

“I don’t see a difference between the lamb I raise on my farm and the meat you take home,” says Martin. “It’s all part of the same continuum; it’s all one thing, holistic. In order for the lamb you buy to be the best it can be, it has to be properly cared for while it’s alive. The entire life of the animal is paramount.”

Martin and Keller believe that when people know where their food comes from they will develop a connection to the farmers, a respect for the animals, and a respect for nature that translates to the quality of the food on the table.

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Serves 6

You will need:
2 cups basmati rice
4 cups vegetable broth
1 teaspoon salt
1 teaspoon saffron threads
2 tablespoons warm water
3 tablespoons olive oil
2 scallions, white part only, chopped
1⁄2 cup sweet white onion, chopped
2 teaspoons lime zest
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
1 cup fresh dill, chopped
1⁄2 cup cranberries
1⁄2 cup raisins
1 cup walnuts, chopped and toasted
  1. Rinse rice in cool water until water runs clear. Set aside.
  2. In a large stockpot, season 4 cups of vegetable broth with 1 teaspoon salt. Bring to a boil.
  3. Meanwhile, in a small bowl, pour 2 tablespoons of warm water over saffron threads. Set aside.
  4. Heat olive oil in a large saucepan over medium heat. Add scallions and onion, and sauté until tender, about 5 minutes. Add rice, saffron mixture, and lime zest and stir to coat.
  5. Add boiling broth to rice. Lower heat, cover, and simmer for about 20 minutes, until rice is cooked through.
  6. Let rice cool for about 5 minutes. Stir in fresh chopped herbs, dried fruit, and nuts. Serve and enjoy!

TIP:

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Basmati rice with saffron, scallions, lime, parsley, dill, cranberries, raisins, & walnuts. A perfect side dish for any meal!
Photography by Adam Milliron

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