Saffron-Sesame Rice with Pine Nuts
- 2 c Water
- 1 Vegetable bouillon cube
- 2/3 c Brown basmati rice
- 1 ts Saffron threads
- 1/4 c Hot water
- 1/4 c Pine nuts
- 2 tb Margarine
- 1 Shallot, peeled & minced
- 2 Scallions, minced
- 1/2 Lemon, juiced
- 1 1/2 tb Tahini
- 1/4 c Parsley, fresh, minced
- 1 tb Sesame seeds
- Black pepper, to taste
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.
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.
