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Saffron Rice with Pine Nuts

(Arroz al Azafrán con Piñones)

From Penelope Casas, Delicioso

Serves: 4


  • 2 tbs. butter
  • 2 tbs. onion, minced
  • 2 tbs. pine nuts
  • 1 c. short-grain rice (Arborio)
  • 1 c. chicken broth
  • 1 c. water
  • 2 tbs. parsley, minced
  • 1.5 tsp. fresh thyme leaves, or 1/4 tsp. dried thyme
  • few strands saffron, crumbled
  • salt


  1. Melt butter in a deep casserole. Add onion and pine nuts, and cook until onion has wilted. Stir in rice, coating with butter. Pour in chicken broth and water, stir in parsley, thyme, saffron, and salt, and bring to a boil.
  2. Remove from flame, cover, and transfer to a 400F oven. Cook for 15 minutes. Remove from oven, and let sit, covered, for 5-10 minutes before serving.


  • I do the stove-top part in a deep skillet, then transfer to a baking dish for the oven part.

Keywords: Spanish, Rice.