SAFFRON RICE PILAF

The raisins and carrot give a hint of sweetness to this dish.

Yields: 4 Servings

• A pinch of saffron threads
• 2 cups hot water
• 1 cup long-grain white rice
• 1/3 cup golden raisins
• 1 carrot, cut in julienne strips
• 1 tablespoon unsalted butter or margarine
• 1/2 medium onion, finely chopped
• 1 cup toasted slivered almonds

1. In a medium saucepan, soak saffron in water about 10 minutes. Bring to a boil. Add rice, raisins, carrot, butter or margarine and onion; stir until combined. Bring to a boil.

2. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed, 15 to 20 minutes.

3. Stir almonds into hot rice.

From LOW-SALT COOKERY by HP Books, 1986