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Nutty Jasmine Rice
Susan B., who found it on a Numi tea box and tweaked it a bit
A special, flavorful rice variation.
500 ml 2 1/8 cups water
2 teabags of Numi or other jasmine green
12 ml2 1/2 teaspoons vegetable oil (I used grapeseed)
2 ml1/2 teaspoons salt
470 ml2 cups uncooked white jasmine rice (recipe specifies Basmati, but I used jasmine)
5 ml1 teaspoon crushed saffron
59 ml1/4 cup slivered almonds
59 ml1/4 cup pine nuts
15 ml1 tablespoon chopped parsley
yogurt (recipe calls for this as a garnish; you could use soy yogurt, but I stuck with just the nuts and parsley)
Bring water to a boil in a saucepan. Remove from heat and steep tea bags in the water for 5 minutes with pan covered. Stir in 1 teaspoon oil, salt and rice. Re-cover pan, return to boil and cook on very low heat for 10 minutes.
Meanwhile, steep saffron in 1/8 cup water* for at least 5 minutes. Pour saffron mixture evenly over rice, stir gently to blend, and re-cover; cook on very low heat for another 5 minutes or until rice has absorbed all the liquid.
In a medium saute or frying pan heat the remaining 1 1/2 teaspoons oil and saute nuts until golden. Watch carefully so they don't burn. (You could also do this without oil, of course.)
Mound the rice on plates and garnish with the nuts and parsley.
*I think you could increase the water to 1/4 cup; I made a half recipe and used 1/8 cup water as for the full recipe, and then had to add about a tablespoon more so the saffron water could be better distributed through the rice.