1/3 c. minced onion
2 tbsp. olive oil
1 c. converted rice
1/4 tsp. rumbled saffron threads; optional
3/4 tsp. salt
1/4 c. minced fresh parsley leaves
1/4 c. pine nuts, toasted slightly

Cook in oil, low heat, stirring until softened. Add rice and saffron. Cook mixture, stirring 1 minute. Add 2 cups water and salt; bring liquid to a boil. Cook covered over low heat 18-20 minutes or until liquid is absorbed. Fluff rise and let stand, covered off heat for 5 minutes and stir in parsley and pine nuts. Serves 4.