Baked Saffron Rice with Pine Nuts & Parsley


 2 teaspoons olive oil
1 cup white rice (jasmine or texmati are my fave)
2 cups chicken stock, room temperature
1 large pinch saffron threads (about 4 or 5 threads)
1/3 cup pine nuts, lightly toasted
¼ cup finely minced parsley


1. Preheat the oven to 350F.

2. Warm the olive oil in a heavy bottom oven proof pot and add the rice. Toast the rice for about 2 to 3 minutes or until it turns lightly golden. Carefully pour in the chicken stock – it will sputter – and stir in the pine nuts and saffron.

3. Place the lid on the pot and shove it in the oven to bake for about 30 minutes, or until the rice is steamed through. Keep the lid on the pot until you are ready to serve. Stir in the parsley immediately before serving and scoop onto plates.

Naptime Notes

Naptime Recipe Serving ideas

To flavor our rice I added a few threads of saffron, but you could really add anything you want.Dried herbs such as thyme or a basic Italian seasoning would work beautifully. You can also omit the pine nuts if desired.

Naptime Stopwatch

10 minutes prep time, 30 minutes bake time

Naptime Reviews

A delicious and fun way to prepare rice that is virtually foolproof. We loved it!


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