Saffron Rice With Pignolis

• 2 tablespoons butter
• 13 cup finely chopped onions
• 1 cup converted rice
• 1/4 cup pignoli nuts
• 1/2 teaspoon saffron stems
• 2 sprigs fresh thyme, or 1/4 teaspoon dried
• 4 drops Tabasco sauce
• 1 bay leaf
• 1 1/2 cups water
• Salt and freshly ground pepper to taste
• 2 tablespoons finely chopped parsley

1. Melt 1 tablespoon of the butter in a saucepan and add the onions.
2. Cook, stirring, until the onions are wilted.
3. Add the rice, pignoli nuts, saffron, thyme, Tabasco, bay leaf, water, salt and pepper.
4. Bring to a boil, stirring.
5. Cover the saucepan tightly and simmer 17 minutes.
6. Discard the thyme sprigs and bay leaf.
7. Distribute the remaining 1 tablespoon butter and the chopped parsley through the rice.
8. Keep the rice covered in a warm place until it is served.

butter, onions, rice, nuts, saffron stems, thyme, tabasco sauce, bay leaf, water, salt, parsley

Taken from cooking.nytimes.com/recipes/3934 (may not work)