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Ingredients
- 2 tablespoons butter
- 1 red onion, finely chopped
- 3 tablespoons pine nuts
- 1 cup callasparra rice (cau use Arborio rice)
- 1 cup chicken stock
- 1 cup water
- 2 tablespoons finely chopped parsley
- 1 1/2 teaspoons thyme leaves
- pinch of saffron threads
- sea salt
Method
Melt the butter in a deep casserole, then add the onion and pine nuts and cook
until onion has wilted. Stir in the rice, coating it with the butter. Pour
in the chicken stock and water, stir in the parsley, thyme, saffron and
salt and bring to the boil. Cover and transfer to a 200 C oven and cook
for 15 minutes. Remove from the oven and sit for 5-10 minutes before serving
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