Heat the margarine and oil in a large pan or wok. Add the chopped onion and cook over a gentle heat for about 10 minutes or until soft and translucent. Add the rice and cook over moderate heat, stirring constantly, for a couple of minutes. Then begin to add the stock, a little at a time, and simmer until each addition is absorbed. After about 10 minutes, add the saffron and the garlic. Continue cooking for 5 minutes or so or until the rice is tender. Then stir in the rest of the ingredients and stir until heated through. Check the seasoning and serve, with grated cheese to hand around.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (149g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (25%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 33.2mg||1 %|
|Potassium 332.1mg||9 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 5.8g|
|Protein 1.5g||2 %|
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: 44
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