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.