Pine Nut Saffron Pilaf Recipes

Steps:

• Heat the EVOO in a sauce pot over medium heat. Add the nuts and toast until lightly golden, then remove and reserve.
• Melt the butter in the pot, then add the broken pasta and toast to golden. Stir in the saffron and rice, then add the stock. Bring to a boil, stir in the raisins, then cover and simmer for 17 to 18 minutes, until the liquid has been absorbed and the pasta and rice are tender.
• Fluff the pilaf with a fork and stir in the reserved nuts. Serve immediately.

Steps:

• Stir the saffron into 2 tablespoons hot water in a bowl, and set aside.
• Heat the olive oil in a heavy-bottomed ovenproof pan. Add the onion and pine nuts, and cook over medium heat, stirring, for about 5 minutes, or until the onion is translucent and the nuts are fragrant and beginning to change color. Lower the heat, and stir in the rice. Add the saffron and its water, the nutmeg, the bay leaf, the salt, freshly ground pepper to taste, and 2 cups water.
• Bring to a boil, reduce the heat to a slow simmer, cover, and cook for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork, removing the bay leaf. Taste, and adjust the seasoning. Serve warm.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don't let garlic brown).
• Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high.
• When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes.
• Remove from the oven. Stir to fluff and serve.