Saffron Rice With Pignolis
- Total Time
- 20 minutes
- Rating
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Ingredients
- 2tablespoons butter
- â…“cup finely chopped onions
- 1cup converted rice
- ¼cup pignoli nuts
- ½teaspoon saffron stems
- 2sprigs fresh thyme, or ¼ teaspoon dried
- 4drops Tabasco sauce
- 1bay leaf
- 1½cups water
- Salt and freshly ground pepper to taste
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
293 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 397 milligrams sodium
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.
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