Try this Saffron Rice Pilaf with Apricots And Almonds recipe, or contribute your own.
Suggest a better descriptionMelt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saute 5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve. Makes about 7 cups. Bon Appetit December 1992
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1373 | ||
Calories from Fat: 22 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.8mg | 1 % | |
Potassium 872.5mg | 23 % | |
Total Carbohydrate 305.8g | 90 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 297g | ||
Protein 26.7g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1373
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