Pine NutSaffron Pilaf

Name: Pine NutSaffron Pilaf
Ingredients: 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

8 ingredients

7 steps

Ingredients

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

Directions

1

Heat the EVOO in a sauce pot over medium heat.
2

Add the nuts and toast until lightly golden, then remove and reserve.
3

Melt the butter in the pot, then add the broken pasta and toast to golden.
4

Stir in the saffron and rice, then add the stock.
5

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.
6

Fluff the pilaf with a fork and stir in the reserved nuts.
7

Serve immediately.