You can make this with brown rice and whole wheat spaghetti to bump up the fiber and protein too.
- 1/4 cup sliced almonds
- 2 tablespoons extra virgin olive oil (EVOO)
- 1/4 pound spaghetti, broken into 2-inch pieces
- 1 medium onion, finely chopped
- 1/4 teaspoon saffron threads
- 2 teaspoons ground turmeric
- 2 cups long-grain rice
- 1/4 cup golden raisins
- 3 1/2 cups chicken stock
- Salt and ground black pepper
Place a medium-size pot over medium heat without any oil. Add the nuts to the pan and toast them, stirring frequently, until light golden brown. Remove the nuts from the pan and reserve.
Return the pot over medium heat with 2 turns of EVOO, about 2 tablespoons. Add the spaghetti to the pan and cook until toasted, about 2 minutes. Add the onion, saffron and turmeric to the pan, and cook until tender, 2-3 minutes.
Add the rice, raisins, chicken stock, some salt and pepper to the pot, and bring up to a bubble. Reduce the heat to medium-low, cover the pot and cook until all of the liquid has been absorbed, about 15 minutes.
Remove the rice from the heat and let rest 5 minutes. Fluff the rice with a fork and serve topped with the reserved nuts.