| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Side dish, Rice, Valentine’s |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
|
Vegetable bouillon cube |
| 2/3 |
c |
Brown basmati rice |
| 1 |
ts |
Saffron threads |
| 1/4 |
c |
Hot water |
| 1/4 |
c |
Pine nuts |
| 2 |
tb |
Margarine |
| 1 |
|
Shallot, peeled & minced |
| 2 |
|
Scallions, minced |
| 1/2 |
|
Lemon, juiced |
| 1 1/2 |
tb |
Tahini |
| 1/4 |
c |
Parsley, fresh, minced |
| 1 |
tb |
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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