Saffron-sesame Rice With Pine Nutsrice, side dish 2 cup water 1 each vegetable bouillon cube 2/3 cup brown basmati rice 1 teaspoon saffron threads 1/4 cup hot water 1/4 cup pine nuts 2 tablespoon margarine 1 each shallot, peeled & minced 2 each scallions, minced 1/2 each lemon, juiced 1 1/2 tablespoon tahini 1/4 cup parsley, fresh, minced 1 tablespoon sesame seeds 1 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. |
