1/2 tsp. crushed saffron threads
3 tbsp. water
1 tbsp. Butter Buds
1/3 c. currants or raisins
1/4 c. shelled, chopped pistachios or pine nuts
3 c. chicken stock or water
1 tbsp. Veg-It
Lg. pinch of cinnamon
1 1/2 c. long grain brown or basmati rice

Dissolve the saffron in water. Melt the Butter Buds in a medium-large saucepan and add the currants, nuts, and rice. Stir over low heat for several minutes, then add the stock or water and dissolved saffron. Stir once, raise the heat, and bring to a boil, then lower heat, cover, and simmer for 35 minutes or until steamed. Serves 6 to 8.