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Saffron Rice Pilaf With Toasted Linguine


¼ teaspoon saffron

4 tablespoons butter

4 ounces linguine broken into 2-inch pieces

2 tablespoons olive oil

1 small onion, diced

4 cloves garlic, chopped

1½ cups long grain white rice

2 tablespoons chopped thyme and parsley

¼ cup chopped white mushrooms

4 cups chicken stock

Zest of ½ lemon

¼ cup chopped walnuts


Steep the saffron in the chicken stock on medium heat. Do not boil.

Place a large skillet on medium heat. Add butter. When it foams, add pasta and stir to toast until golden. Remove pasta to a plate.

Heat olive oil and sauté onion, garlic and thyme about 3 minutes or until softened. Add rice and stir for 4 minutes. Then add salt and pepper and chopped mushrooms.

Transfer onion mix and pasta to chicken stock and bring to a medium boil. Simmer for 15 minutes or until rice is done.

Add nuts, parsley and zest. Fluff with fork.

You can add grilled chicken or shrimp as well. Serve with a dry Pinot Grigio.

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