- 2 tablespoons [30 mL] olive oil
- 1 small onion, chopped
- 2 cups [500 mL] parboiled rice
- 4 cups [1 L] water
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] crushed saffron
- 1/2 cup [125 mL] toasted pine nuts
- Salt
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- In a large saucepan, heat olive oil over medium heat.
- Add onion; cook, stirring, for 3 minutes.
- Add rice; cook, stirring, for 5 minutes, until rice is golden.
- Stir in water, salt and saffron.
- Bring to a boil over high heat; reduce heat to medium-low.
- Simmer, covered, for 20 minutes, until rice is tender and water has been absorbed.
- Fluff rice with a fork; stir in half of the pine nuts and season with salt, to taste.
- Spoon rice into a lightly oiled casserole; sprinkle remaining pine nuts on top.
- If preparing ahead of time, keep rice warm into a slow oven for up to 1 hour.
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