Saffron Rice With Pignolis

Name: Saffron Rice With Pignolis
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/3 cup finely chopped onions; 1 cup converted rice; 1/4 cup pignoli nuts; 1/2 teaspoon saffron stems; 2 sprigs fresh thyme, or 1/4 teaspoon dried; 4 drops Tabasco sauce; 1 bay leaf; 1 1/2 cups water; Salt and freshly ground pepper to taste; 2 tablespoons finely chopped parsley

By Pierre Franey

Total Time: 20 minutes
Rating: 4(15)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

2tablespoons butter
⅓cup finely chopped onions
1cup converted rice
¼cup pignoli nuts
½teaspoon saffron stems
2sprigs fresh thyme, or ¼ teaspoon dried
4drops Tabasco sauce
1bay leaf
1½cups water
Salt and freshly ground pepper to taste
2tablespoons finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Melt 1 tablespoon of the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice, pignoli nuts, saffron, thyme, Tabasco, bay leaf, water, salt and pepper. Bring to a boil, stirring. Cover the saucepan tightly and simmer 17 minutes.
Step 2
Discard the thyme sprigs and bay leaf. Distribute the remaining 1 tablespoon butter and the chopped parsley through the rice. Keep the rice covered in a warm place until it is served.