| Saffron Rice with Pine Nuts & Currants ~ A delightful dish when served with Braised Chicken & Olives....or just about anything else. 1/3 cup onion, minced 2 tbsp olive oil 1 cup converted rice ¼ tsp saffron threads, crumbled 2 tbsp dried currants ¾ tsp salt ¼ cup fresh parsley leaves, minced ¼ cup pine nuts, toasted lightly ~ also known as piñon nuts (shelled) 1. In a heavy sauce pan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the rice and the saffron, and cook the mixture, stirring for 1 minute. 2. Add 2 cups water, the currants, and the salt, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. 3. Fluff the rice with a fork, let stand, covered, off the heat for 5 minutes, and stir in the parsley and the pine nuts. Serves 4 |
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