Ingredients

serves 4 to 6

　　1 tablespoon EVOO (extra-virgin olive oil)

　　1/4 cup pine nuts

　　2 tablespoons butter

　　A handful of thin spaghetti, broken into small pieces

　　1/4 teaspoon saffron threads

　　1 cup rice

　　2 cups chicken stock

　　A handful of golden raisins or sultanas

　　

Step 1

Heat the EVOO in a sauce pot over medium heat. Add the nuts and toast until lightly golden, then remove and reserve.

　　

Step 2

Melt the butter in the pot, then add the broken pasta and toast to golden. Stir in the saffron and rice, then add the stock. Bring to a boil, stir in the raisins, then cover and simmer for 17 to 18 minutes, until the liquid has been absorbed and the pasta and rice are tender.

　　

Step 3

Fluff the pilaf with a fork and stir in the reserved nuts. Serve immediately.

　　Rachael Ray's Look + Cook