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Rice Pilaf w/Saffron & Raisins:

 Yield:  40-50 servings 

  • 1 Tbsp. Saffron strands
  • 10 oz. Pine nuts
  • ½ cup Olive oil
  • 2# Onion, finely chopped
  • 20 cloves garlic, minced
  • 2 tsp. Allspice, ground
  • 12 oz. Ginger, fresh, peeled and grated
  • 12 cups Rice, white, uncooked
  • 3 quarts Vegetable Stock
  • 2 cups Raisins
  • ½ cup Parsley, fresh, chopped
  • Salt and Pepper to taste 
  1. Place saffron in a bowl with 3 Tbsp. boiling water and let stand while you make the rice.  Heat a large frying pan and dry-fry the pine nuts until they turn golden.  Set aside.
  2. Heat oil in large stock pot and sauté the chopped Onion. Garlic and Allspice for a few minutes until onion becomes translucent.  Add the grated Ginger and Rice and sauté for approximately 5 minutes, stirring frequently.
  3. Add the vegetable stock and bring to a boil.  Reduce heat, cover pot and simmer until rice is cooked and liquid has absorbed; about 20-25 minutes.
  4. Remove from heat, stir in the saffron & liquid, the pine nuts, the raisins and the chopped parsley.  Season to taste with salt & pepper.  Hold for service or refrigerate until needed. 

This should be made on the day of the event.  If reheating is necessary, pour small amount of water in cooked rice pilaf and steam until hot throughout.