Saffron Rice with Carrot, Raisins and Pine Nuts

Serves 4

Ingredients:
2 tablespoons/25 ml olive oil
2 small carrots, peeled and finely diced
1 small pinch of saffron threads, crumbled
1 cup/200 g basmati rice
1/2 teaspoon/2.5 g salt
2 cups/450 ml water
¼ cup/35 g pine nuts, toasted
¼ cup/35 g raisins
Curried Shrimp with Snow Peas (see recipe on page 2)

Method:
Place a heavy medium saucepan over medium-low heat.  Drizzle the oil into the saucepan then add the carrots and the saffron. Sauté for 2 to 3 minutes.

Add the rice and stir for 1 to 2 minutes to coat the rice.  Add the salt.  Add the water and bring to a boil over high heat.  Cover the pan and simmer gently over medium-low heat without stirring for about 20 minutes or until the water has been absorbed and the rice is tender.

Remove the rice from the heat and fluff with a fork. Gently stir in pine nuts and raisins. Serve with the Curried Shrimp with Snow Peas.