Saffron Rice With Pignolis Recipe

Name: Saffron Rice With Pignolis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; ⅓ cup finely chopped onions; 1 cup converted rice; 1/4 cup pignoli nuts; 1/2 teaspoon saffron stems; 2 sprigs fresh thyme, or 1/4 teaspoon dried; 4 drops Tabasco sauce; 1 bay leaf; 1 1/2 cups water; Salt and freshly ground pepper to taste; 2 tablespoons finely chopped parsley

Servings: persons

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

1
Melt 1 tablespoon of the butter in a saucepan and add the onions.
2
Cook, stirring, until the onions are wilted.
3
Add the rice, pignoli nuts, saffron, thyme, Tabasco, bay leaf, water, salt and pepper.
4
Bring to a boil, stirring.
5
Cover the saucepan tightly and simmer 17 minutes.
6
Discard the thyme sprigs and bay leaf.
7
Distribute the remaining 1 tablespoon butter and the chopped parsley through the rice.
8
Keep the rice covered in a warm place until it is served.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, ⅓ cup finely chopped onions, 1 cup converted rice, 1/4 cup pignoli nuts, and more.

Yes, Saffron Rice With Pignolis falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Rice With Pignolis

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