Rice Pilaf
- 1 tbsp butter or olive oil
- 1 small shallot, minced
- 3/4 cup basmati rice
- 1 1/4 c boiling water
- 1/4 tsp salt
- 1/8 pepper
- pinch saffron
- 1/2 c frozen peas or carrots
- 2 tbsp toasted pine nuts or sliced almonds
Melt butter in a small saucepan over medium heat. Add shallot and saffron and cook until softened, about 2 minutes. Stir in rice and cook until edges of grains begin to turn translucent, about 2 minutes. Stir in boiling water, salt, pepper, and bring rice to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 12 to 15 minutes.
Remove saucepan from heat. Remove lid, place folded clean towel or paper towel over saucepan, then replace lid. Let rice sit for 10 minutes, then add peas and gently fluff with a fork. Top with nuts and serve.
Serves 2.