Featured RecipeBaked Clams with Pine Nuts
Browse Recipes by Category
Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
from Pierre Franey's Low-Calorie Gourmet , page 216
INGREDIENTS2 tablespoons butter
1/4 cup chopped onion
1/2 teaspoon chopped garlic
1 cup converted white rice
1/4 cup pignolis (pine nuts)
1/2 teaspoon saffron stems
3 sprigs fresh parsley
2 sprigs fresh thyme, or 1/4 teaspoon dried
4 drops Tabasco sauce
1 1/2 cups water
1/2 teaspoon salt
Freshly ground pepper (6 turns of the pepper mill)
PREPARATION1. Melt 1 tablespoon of the butter in a saucepan and add the onion and garlic. Cook, stirring until the onion is wilted. Add the remaining ingredients and stir. Bring to a boil, cover the pot tightly and simmer for 17 minutes.
2. Discard the parsley, thyme and bay leaf. With a fork, distribute the remaining butter through the rice. Keep the rice covered in a warm place until it is served.