Rice With Nuts from Spain
1 lb. (450 gms) rice
1 lb. (450 gms) chopped mixed nuts
2 large Spanish onions
2 green or red peppers
2 cloves garlic
2 tblsp. chopped parsley
2 tsp. saffron
olive oil as required
freshly ground black pepper
1. Peel and thinly slice the onions and sauté them, with the minced garlic, in the oil.
2. When the onions are nicely browned add the rice and the nuts, and stir well. Cook until the oil is absorbed.
3. Add sufficient boiling water to cover. Bring to boiling point again, cover the pan and cook for 20 to 25 minutes until the rice is just tender.
4. While the rice is cooking, fry the seeded and sliced peppers separately and when the rice is cooked, season to your taste. Add the parsley and saffron. Sprinkle the peppers on top of the rice.
Serve at once.