PINE NUT-SAFFRON PILAF

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Pine Nut-Saffron Pilaf image

Categories     Sauce     Chicken     Nut     Pine Nut     Saffron     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 8

1 tablespoon EVOO (extra-virgin olive oil)
1/4 cup pine nuts
2 tablespoons butter
A handful of thin spaghetti, broken into small pieces
1/4 teaspoon saffron threads
1 cup rice
2 cups chicken stock
A handful of golden raisins or sultanas

Steps:

  • Heat the EVOO in a sauce pot over medium heat. Add the nuts and toast until lightly golden, then remove and reserve.
  • Melt the butter in the pot, then add the broken pasta and toast to golden. Stir in the saffron and rice, then add the stock. Bring to a boil, stir in the raisins, then cover and simmer for 17 to 18 minutes, until the liquid has been absorbed and the pasta and rice are tender.
  • Fluff the pilaf with a fork and stir in the reserved nuts. Serve immediately.

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