Serves: 4-6
Cooking time: 30 minutes

� cup olive or nut oil
� cup pine nuts
1 cup onions, sliced
2 cups rice, washed and drained
1 teaspoon salt
3� cups boiling water
� 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 saut� 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 dish.

For added fish flavor, oil left over from frying fish may be used in this recipe.