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The hashtag #signsandseasons on TikTok features content about life's changes, personal growth, relationships, and Nature's cycles. It promotes reflection, creativity, emotional connection, and the significance of various life phases.
![Fancy Saffron Rice Recipe from our Signs & Seasons astrology cookbook: Serves 4 to 6 Saffron imparts a luminous golden hue and a floral aroma that turns ordinary rice into gold. Fennel has a mild, sweet licorice taste. 1 cup chicken stock ¼ cup freshly squeezed orange juice ¼ cup currants or raisins Generous pinch saffron, crumbled 2 tablespoons butter 1 tablespoon olive oil 1 tablespoon fennel seeds ⅛ teaspoon chopped fresh chili, or to taste ½ cup minced fennel ½ cup minced onion 1 cup Jasmine rice ¼ cup toasted pine nuts ½ teaspoon salt ½ cup frozen baby peas, thawed Stir together the chicken stock, orange juice, and ¼ cup of water in a small bowl and add the currants and saffron. Let the currants soak for 30 minutes. Heat the butter and the olive oil in a heavy saucepot with a tight-fitting lid and set over medium-high heat. When the butter is melted, add the fennel seeds and the chili. Allow to infuse for about 1 minute. Add the fennel and onion and sauté until the vegetables soften a bit, 2 to 3 minutes. Add the rice, stirring, until it gives off a nutty aroma, about 1 minute or so. Add the currant-stock mixture, the pine nuts and the salt and bring to a boil. Stir once, reduce the heat to low, cover, and simmer for 16 [ET1] minutes. Remove the pot from heat and let stand, covered, for 7 minutes. Uncover, fold in the peas, fluff with a fork and serve. #ricerecipe #homemade #sidedish #cookbook #Recipe #signsandseasons #astrologycookbook #harpercollins #chefjohnokas #amyzerner #montefarber](/_next/image?url=https%3A%2F%2Fdz59t6y8jvnrr.cloudfront.net%2Fvideo%2F7451969969878879531.jpg&w=1080&q=75)
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Fancy Saffron Rice Recipe from our Signs & Seasons astrology cookbook: Serves 4 to 6 Saffron imparts a luminous golden hue and a floral aroma that turns ordinary rice into gold. Fennel has a mild, sweet licorice taste. 1 cup chicken stock ¼ cup freshly squeezed orange juice ¼ cup currants or raisins Generous pinch saffron, crumbled 2 tablespoons butter 1 tablespoon olive oil 1 tablespoon fennel seeds ⅛ teaspoon chopped fresh chili, or to taste ½ cup minced fennel ½ cup minced onion 1 cup Jasmine rice ¼ cup toasted pine nuts ½ teaspoon salt ½ cup frozen baby peas, thawed Stir together the chicken stock, orange juice, and ¼ cup of water in a small bowl and add the currants and saffron. Let the currants soak for 30 minutes. Heat the butter and the olive oil in a heavy saucepot with a tight-fitting lid and set over medium-high heat. When the butter is melted, add the fennel seeds and the chili. Allow to infuse for about 1 minute. Add the fennel and onion and sauté until the vegetables soften a bit, 2 to 3 minutes. Add the rice, stirring, until it gives off a nutty aroma, about 1 minute or so. Add the currant-stock mixture, the pine nuts and the salt and bring to a boil. Stir once, reduce the heat to low, cover, and simmer for 16 [ET1] minutes. Remove the pot from heat and let stand, covered, for 7 minutes. Uncover, fold in the peas, fluff with a fork and serve. #ricerecipe #homemade #sidedish #cookbook #Recipe #signsandseasons #astrologycookbook #harpercollins #chefjohnokas #amyzerner #montefarber
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