Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water 1 ea Shallot, peeled minced
1 ea Vegetable bouillon cube 2 ea Scallions, minced
2/3 c Brown basmati rice 1/2 ea Lemon, juiced
1 ts Saffron threads 1 1/2 tb Tahini
1/4 c Hot water 1/4 c Parsley, fresh, minced
1/4 c Pine nuts 1 tb Sesame seeds
2 tb Margarine Black pepper, to taste

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.

Nava Atlas, "Vegetarian Celebrations"
Submitted By MARK SATTERLY On 02-01-95

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