Saffron Rice with Nuts

Saffron Rice with Nuts

Inspired by a recipe by Nigella Lawson

A small handful each of roasted almonds, roasted cashews and pistachios

1 tablespoon olive oil

1 cup basmati rice

2 cups vegetable stock, heated

pinch saffron threads

large handful flat-leaf parsley, chopped

Coarsely chop nuts - not too much - you still want them in fairly recognisable sized pieces.

Heat olive oil in a saucepan over high heat, and once hot add the rice to the pan and stir until all the grains are well coated with the oil.  Add the hot stock and saffron to the pan, bring up to the boil, put the lid on the pan, and turn heat down to very low.  Cook until all the liquid has been absorbed and the rice is cooked through and fluffy - about 10 minutes.

Remove from the heat, add the nuts and chopped flat-leaf parsley, and gently stir through using a fork.  Serve immediately.