Festive Saffron Pilaf
Cuisine: American
Author: Beverly Lynn Bennett
  • 1/3 Cup pine nuts
  • 2 Cups vegetable stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/4 teaspoon saffron threads
  • 1/2 Cup diced onion
  • 1/2 Cup diced seeded red pepper
  • 2 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • 1 Cup long-grain rice (rinsed)
  • 1/2 Cup frozen peas (thawed)
  • 1/4 Cup freshly-chopped parsley
  1. Place the pine nuts on a non-stick cookie sheet and bake at 325 degrees F. for 3 to 5 minutes or until lightly toasted and fragrant. Remove the cookie sheet from the oven, transfer the toasted pine nuts to a small bowl, and set aside.
  2. In a small saucepan, place the vegetable stock, salt, pepper, and saffron, and bring to a simmer.
  3. In a medium saucepan, saute the onion and red pepper in olive oil for 3 to 5 minutes until soft. Add the garlic and saute an additional 1 minute.
  4. Add the rice, stir well so that the grains of rice are thoroughly coated with the olive oil, and cook an additional 2 to 3 minutes or until the rice is translucent. Add the simmering broth to the rice mixture and stir well to combine. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes or until all of the liquid is absorbed.
  5. Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Fluff the rice with a fork. Add the toasted pine nuts, peas, and parsley, and gently stir them into the rice.
  6. Taste and adjust the seasonings, if needed. Transfer to a bowl or platter for service.
Calories: 399 Fat: 15 g Fiber: 4 g Protein: 10 g Cholesterol: 1 mg
If you are unable to obtain saffron threads, substitute 1/4 teaspoon turmeric for the saffron threads in the recipe, to achieve the same golden color in the pilaf.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/festive-saffron-pilaf/40788/