Saffron Rice Pilaf
2 cups basmati rice or long grain white rice
3 ½ cups water
2 Tbsp. olive oil
2 tsp. saffron threads
¼ cup white wine
2 Tbsp. minced onion or shallot
2 tsp. minced garlic
2 tsp. salt
1 tsp. cumin seed
1 tsp. fennel seed
2 Tbsp. toasted pine nuts or almonds
1. Heat the olive oil in a heavy 4 quart pot. Add the garlic and shallots and cook until translucent.
2. Add the rice, cumin, fennel and saffron and coat thoroughly in the olive oil.
3. Add the white wine, stir. Bring to a simmer. Add the water and salt. Cover. Turn the heat to high for 4 minutes. Reduce the heat to low and cook covered for 20 minutes. Turn off the heat. Let the rice sit covered until ready to serve. Turn out, fluff with a fork and scatter with toasted pine nuts or almonds.