Saffron Rice With Pignolis

Ingredients

• 2 tablespoons butter
• ⅓ cup finely chopped onions
• 1 cup converted rice
• ¼ cup pignoli nuts
• ½ teaspoon saffron stems
• 2 sprigs fresh thyme, or 1/4 teaspoon dried
• 4 drops Tabasco sauce
• 1 bay leaf
• 1 ½ cups water
• Salt and freshly ground pepper to taste
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    282 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 15 milligrams cholesterol; 7 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.

20 minutes