Combine water & bouillon cube in a small, heavy pot. Bring to a boil, stir in the rice, cover & simmer until all the water is absorbed, 35 to 40 minutes. Combine the saffron & hot water & let steep till needed. In a small, dry skillet, toast the pine nuts over moderate heat until they are lightly browned, about 5 minutes. Remove from heat. Once rice is done, heat margarine in skillet. Add minced shallot & saute over low heat until golden. Stir in rice, soaked saffron with its water, scallions, lemon juice & tahini. Cook over very low heat, stirring, for 10 minutes. Add more water if necessary. Stir in the pine nuts, parsley & sesame seeds. Season with pepper. Serve at once.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 209 (62%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 0mg||0 %|
|Sodium 144.2mg||5 %|
|Potassium 197.3mg||5 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 26.6g|
|Protein 5.4g||8 %|
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Calories per serving: 337
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