Spicy Rice for Fish
Cooking time: 30 minutes
¼ cup olive or nut oil
½ cup pine nuts
1 cup onions, sliced
2 cups rice, washed and drained
1 teaspoon salt
3½ cups boiling water
¼ teaspoon powdered saffron
Heat the oil in a saucepan and lightly fry the pine
nuts. Remove and set aside.
Lightly brown the onions in the same oil. Add the
rice and salt, and sauté for a few minutes.
Pour in the boiling water and saffron. Allow to
bubble for a few seconds, cover tightly and turn
down to a low simmer. Cook until all the water is
absorbed and the rice is tender – approx 20 minutes.
To serve, turn onto a platter, sprinkle with the
pine nuts and garnish with fish pieces.
Alternatively, serve as an accompaniment to a fish
For added fish flavor, oil left over from frying
fish may be used in this recipe.