Saffron-sesame rice with pine nuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | each | Vegetable bouillon cube |
| ⅔ | cup | Brown basmati rice |
| 1 | teaspoon | Saffron threads |
| ¼ | cup | Hot water |
| ¼ | cup | Pine nuts |
| 2 | tablespoons | Margarine |
| 1 | each | Shallot, peeled & minced |
| 2 | eaches | Scallions, minced |
| ½ | each | Lemon, juiced |
| 1½ | tablespoon | Tahini |
| ¼ | cup | Parsley, fresh, minced |
| 1 | tablespoon | Sesame seeds |
| Black pepper, to taste | ||
Directions
Combine water & bouillon cube in a small, heavy pot. Bring to a boil, stir in the rice, cover & simmer until all the water is absorbed, 35 to 40 minutes.
Combine the saffron & hot water & let steep till needed.
In a small, dry skillet, toast the pine nuts over moderate heat until they are lightly browned, about 5 minutes. Remove from heat.
Once rice is done, heat margarine in skillet. Add minced shallot & saute over low heat until golden. Stir in rice, soaked saffron with its water, scallions, lemon juice & tahini. Cook over very low heat, stirring, for 10 minutes. Add more water if necessary. Stir in the pine nuts, parsley & sesame seeds. Season with pepper. Serve at once.
Nava Atlas, "Vegetarian Celebrations" Submitted By MARK SATTERLY On 02-01-95