Saffron Rice Pilaf with Pine Nuts

Saffron Rice Pilaf with Pine Nuts
2 C basmati or jasmine rice
4 C chicken stock, at a simmer
1/4 C pine nuts, freshly toasted
1/2 tsp saffron threads, crushed by rolling in aluminum foil
2 T butter
2 T olive oil
1 large onion, minced
salt and pepper to taste

Soften the saffron in the stock. Saute onion in olive oil until translucent adding salt to aid sweating. Add the rice and toast until slightly browned. Add the stock and saffron and some pepper. Bring to a boil, reduce heat to a bare simmer, cover and cook for 20 minutes. Stir in the butter and fluff the rice and serve.

First made around Jan 12, 2007.