"Rice again?" Surprise your family by serving this delicious and festive Saffron Rice with Pine Nuts and Pistachios, which has been tried and tested by Ohio Caterers Paula Levine Weinstein and Julie Komerofsky Remer.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
- 6 Tbsp. margarine (butter if you don't mind making this dairy)
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 2 onions
- 3 cups rice
- 6 cups chicken stock (measure carefully)
- 1/2 tsp. saffron, diluted in 4 tsp. boiling water
- 1/2 cup chopped parsley
- 1 cup lightly toasted pine nuts
- 1 cup salted and roasted pistachios
- 1 cup currants
Preparation:
1. Melt margarine in large skillet; add olive oil garlic, and onion. Cook until soft and transparent. Set aside.
2. Bring chicken stock to boil; add rice and simmer, covered, for approximately 20 minutes, until liquid is gone.
3. Add diluted saffron, parsley, and currants.
4. Stir in toasted pine nuts and pistachios just before serving.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
2. Bring chicken stock to boil; add rice and simmer, covered, for approximately 20 minutes, until liquid is gone.
3. Add diluted saffron, parsley, and currants.
4. Stir in toasted pine nuts and pistachios just before serving.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
