Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Saffron-sesame rice with pine nuts   Yield: 4 Servings   2 c Water      1 ea Vegetable bouillon cube 2/3 c Brown basmati rice      1 ts Saffron threads 1/4 c Hot water      1/4 c Pine nuts 2 tb Margarine      1 ea Shallot peeled & minced 2 ea Scallions minced      1/2 ea Lemon juiced 1 1/2 tb Tahini      1/4 c Parsley fresh minced 1 tb Sesame seeds  Black pepper to taste Combine water & bouillon cube in a small heavy pot. Bring to a boil stir in the rice cover & simmer until all the water is absorbed 35 to 40 minutes. Combine the saffron & hot water & let steep till needed. In a small dry skillet toast the pine nuts over moderate heat until they are lightly browned about 5 minutes. Remove from heat. Once rice is done heat margarine in skillet. Add minced shallot & saute over low heat until golden. Stir in rice soaked saffron with its water scallions lemon juice & tahini. Cook over very low heat stirring for 10 minutes. Add more water if necessary. Stir in the pine nuts parsley & sesame seeds. Season with pepper. Serve at once.