Serving
(click to enlarge)

Rice with Saffron and Pine Nuts
Spain - El Levante
  -   Arroz al Azafran con Pinones
Serves:
Effort:
Sched:
DoAhead:  
3 main  
**
45 min  
Yes

A simple all-purpose rice dish with sufficient flavor to be interesting in itself, but not so much as to overwhelm the flavors of what it is served with. It is best freshly made but can be reheated in the oven if made in advance.





1
1
2
1-1/2
2
2
1
1
few
1/4
c
oz
T
t
T
T
c
c

t
Rice, short (1)
Onion
Parsley
Thyme leaves (2)
Butter
Pine Nuts
Stock (3)
Water
Saffron Threads
Salt
Prep   -   (10 min)
  1. Preheat Oven to 400°F/200°C (see Note-4).
  2. Do Not rinse the Rice.
  3. Chop ONION fine.
  4. Chop PARSLEY fine. Strip THYME LEAVES from their stems. Mix.
  5. Mix together Stock, Water, Saffron and Salt. Note that the amount of water can vary a trifle depending on your rice.
Run   -   (35 min)
  1. In a deep coverable casserole heat Butter and fry Onions and Pine Nuts stirring until onions are translucent.
  2. Stir in Rice until well coated with butter, then stir in Stock mix and Parsley mix.
  3. Bring to a boil, then cover tightly. Place in 400°F oven for 15 minutes, then bring out and let sit on a pad for another 10 minutes.
  4. Stir up to evenly distribute ingredients and serve hot.
NOTES:
  1. Rice:   Use a short grain rice, preferably Spanish, but lacking that Italian, Egyptian or California short grain rice will work.
  2. Thyme:   If you don't have fresh, use 1/4 teaspoon dried.
  3. Stock:   Chicken stock is normally used, or Pork, but vegetable stock can be used if it must be vegetarian.
  4. Method:   In a covered casserole in the oven is the traditional method in Spain, but here in Southern California we don't fire up an oven unless we really need to. For this reason, when making a single recipe I just do it my normal way, in a tightly covered saucepan on the stove top at a simmer for 25 min and 10 min rest. For larger batches I use the oven method, particularly if the oven is heated for some other purpose. A rice cooker could also be used once the frying is done.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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