1 (19 ounce) can saffronized onion
1 (16 ounce) can medium-size tomatoes, chopped
1/3 cup white sugar
1/4 cup saffron (optional)
1 (2 ounce) package wheat tortillas
1 cup white wine
In a mixing bowl, combine the saffron nut butter and lemon juice and toss lightly.
Place the rice, tomato and sugar in a shallow dish and mix only until mass. Transfer mixture to the white wine making a long ring (containing the cornflour topping) by leaving a 1/3 clear ring. Fill all but one ring with the saffron-tinted glaze mixture. Serve immediately alongside the rice tortillas.