SAFFRON RICE AND GOLDEN FIG PILAF
Serves 12
1 tablespoon olive oil
1 onion, chopped
1 1/2 cups long-grain white rice
1 cup canned vegetable broth
2 cups water
1/2 teaspoon ground pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
15 California figs, chopped or sliced crosswise
1/4 cup dried currants
1/8 teaspoon ground saffron
Salt, to taste
2 tablespoons pine nuts, toasted
Directions
In a large frying pan over medium heat, heat the olive oil.
Add the onion and sauté until wilted, about 3 minutes.
Add the rice and continue to sauté for 2 minutes.
Add the broth, water, pepper, cinnamon, and allspice.
Increase heats to high and bring to a boil.
Stir in the figs, currants, saffron, salt, to taste and half the pine nuts.
Reduce heat to low; cover; and simmer until the rice is tender, stirring occasionally, and has absorbed all the liquid, about 30 minutes.
To serve, stir and fluff the rice; then transfer to a platter. Garnish with the remaining pine nuts.
Nutrition facts per 1 serving: 180 cal (12% cal. from fat), 2.5 g total fat, -0- mg chol., 90 mg sodium, 38 g carbo., 4 g fiber, 3 g pro., Daily Value: 2% vit. A, 2% vit. C, 4% calcium 10% iron.
California Figs - www.californiafigs.com/
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