Try this Saffron Rice Pilaf with Red Peppers and Toasted Almonds recipe, or contribute your own.
Suggest a better descriptionI. In a medium saucepan over medium heat, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
2. In a heavy-based large saucepan with a tight lid, heat the oil over medium heat. Reduce the heat to medium low and add the diced onion and bell pepper. Cook, stirring occasionally, until soft but not browned, about 5 minutes.
3. Add the rice, salt, and cayenne, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons parsley and the garlic.
4. Add the saffron broth, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for 5 minutes. Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining 2 tablespoons parsley, and the oregano.
5. Taste for seasoning and adjust as needed. Pour into a serving bowl.
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Serving Size: 1 Serving (602g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1312 | ||
Calories from Fat: 734 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.6g | 109 % | |
Saturated Fat 22.6g | 113 % | |
Monounsaturated Fat 34.9g | ||
Polyunsanturated Fat 17.3g | ||
Cholesterol 383.3mg | 118 % | |
Sodium 750.7mg | 26 % | |
Potassium 1135.4mg | 30 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 35.9g | ||
Protein 99.5g | 142 % | |
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: 1312
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