Recipe information
Yield
serves 4 to 6
Ingredients
1 tablespoon EVOO (extra-virgin olive oil)
1/4 cup pine nuts
2 tablespoons butter
A handful of thin spaghetti, broken into small pieces
1/4 teaspoon saffron threads
1 cup rice
2 cups chicken stock
A handful of golden raisins or sultanas
Preparation
Step 1
Heat the EVOO in a sauce pot over medium heat. Add the nuts and toast until lightly golden, then remove and reserve.
Step 2
Melt the butter in the pot, then add the broken pasta and toast to golden. Stir in the saffron and rice, then add the stock. Bring to a boil, stir in the raisins, then cover and simmer for 17 to 18 minutes, until the liquid has been absorbed and the pasta and rice are tender.
Step 3
Fluff the pilaf with a fork and stir in the reserved nuts. Serve immediately.
