Pine NutSaffron Pilaf

1. 1

   Heat the EVOO in a sauce pot over medium heat.

2. 2

   Add the nuts and toast until lightly golden, then remove and reserve.

3. 3

   Melt the butter in the pot, then add the broken pasta and toast to golden.

4. 4

   Stir in the saffron and rice, then add the stock.

5. 5

   Bring to a boil, stir in the raisins, then cover and simmer for 17 to 18 minutes, until the liquid has been absorbed and the pasta and rice are tender.

6. 6

   Fluff the pilaf with a fork and stir in the reserved nuts.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.