SAFFRON RICE WITH PIGNOLIS

Saffron Rice With Pignolis image

Provided by Pierre Franey

Categories easy, weekday, one pot, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

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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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 397 milligrams, Sugar 1 gram, TransFat 0 grams