| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Rice, Side dish | 4 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 1 | Vegetable bouillon cube | |
| 2/3 | c | Brown basmati rice |
| 1 | t | Saffron threads |
| 1/4 | c | Hot water |
| 1/4 | c | Pine nuts |
| 2 | T | Margarine |
| 1 | Shallot, peeled & minced | |
| 2 | Scallions, minced | |
| 1/2 | Lemon, juiced | |
| 1 1/2 | T | Tahini |
| 1/4 | c | Parsley, fresh minced |
| 1 | T | Sesame seeds |
| Black pepper, to taste |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 132
Total Fat: 15.5g
Cholesterol: 0mg
Sodium: 90.7mg
Potassium: 482.4mg
Carbohydrates: 21.9g
Fiber: 1.5g
Sugar: <1g
Protein: 5.4g