Pine NutSaffron Pilaf

• 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

1. Heat the EVOO in a sauce pot over medium heat.
2. Add the nuts and toast until lightly golden, then remove and reserve.
3. Melt the butter in the pot, then add the broken pasta and toast to golden.
4. Stir in the saffron and rice, then add the stock.
5. 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.
6. Fluff the pilaf with a fork and stir in the reserved nuts.
7. Serve immediately.

evoo, pine nuts, butter, handful of thin spaghetti, saffron threads, rice, chicken stock, handful of golden raisins

Taken from www.epicurious.com/recipes/food/views/pine-nut-saffron-pilaf-377506 (may not work)