Saffron Rice With Pignolis
Published February 21, 1989
- Total Time
- 20 minutes
- Rating
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Ingredients
2 tablespoons butter
⅓ cup finely chopped onions
1 cup converted rice
¼ cup pignoli nuts
½ teaspoon saffron stems
2 sprigs fresh thyme, or ¼ teaspoon dried
4 drops Tabasco sauce
1 bay leaf
1 ½ cups water
Salt and freshly ground pepper to taste
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
42 grams carbs; 15 milligrams cholesterol; 293 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 1 gram fiber; 397 milligrams sodium; 5 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 1 tablespoon of the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice, pignoli nuts, saffron, thyme, Tabasco, bay leaf, water, salt and pepper. Bring to a boil, stirring. Cover the saucepan tightly and simmer 17 minutes.
- Step 2
Discard the thyme sprigs and bay leaf. Distribute the remaining 1 tablespoon butter and the chopped parsley through the rice. Keep the rice covered in a warm place until it is served.
Private Notes