Saffron-sesame rice with pine nuts

4 servings

Ingredients

Quantity Ingredient
2 cups Water
1 each Vegetable bouillon cube
⅔ cup Brown basmati rice
1 teaspoon Saffron threads
¼ cup Hot water
¼ cup Pine nuts
2 tablespoons Margarine
1 each Shallot, peeled & minced
2 eaches Scallions, minced
½ each Lemon, juiced
1½ tablespoon Tahini
¼ cup Parsley, fresh, minced
1 tablespoon Sesame seeds
Black pepper, to taste

Directions

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.

Nava Atlas, "Vegetarian Celebrations" Submitted By MARK SATTERLY On 02-01-95

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