Festive Saffron Pilaf
Author: Beverly Lynn Bennett
Recipe type: Side Dish
- 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
- 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.
- In a small saucepan, place the vegetable stock, salt, pepper, and saffron, and bring to a simmer.
- 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.
- 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.
- 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.
- Taste and adjust the seasonings, if needed. Transfer to a bowl or platter for service.
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.
Serving size: 1 Calories: 399 Fat: 15 g Sodium: 1103 mg Fiber: 4 g Protein: 10 g Cholesterol: 1 mg