Festive Saffron Pilaf

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Festive Saffron Pilaf

 

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 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.

Makes 4 servings.