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Q's about Pine Nut Pilaf with Saffron recipe from Seattle Times

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Q's about Pine Nut Pilaf with Saffron recipe from Seattle Times

souvenir | Mar 19, 2008 11:46 AM

So here's the link. The recipe is at the end of this article:
http://seattletimes.nwsource.com/html...

I like the list of ingredients. Here are my questions/concerns:

1) I am concerned about the instructions to add the onion AFTER the pine nuts and rice.

It would make more sense to me to saute the onions, then add the garlic, then the pine nuts, then the rice. Is there some reason I'm missing for the order in the recipe? I'm concerned that the pine nuts and rice will be toasted and sauteed for too long.

2) Proportional amount of alcohol and water to rice

For 2 cups of basmati, 3 cups of liquid. That sounds okay to me. BUT- 2 cups water and 1 cup of wine, sake or vermouth...? I am thinking of lowering the amount of wine to 1/2 cup and increasing the water to 2 1/2, or substituting some vegetable broth. Has any used a recipe that involved these kind of proportions of wine? I am used to risottos where there is a lot more water or stock and less wine proportionally.

Thanks in advance for your thoughts!

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