Try this Saffron Rice with Pine Nuts recipe, or contribute your own.
Suggest a better descriptionToast the pine nuts in a 350 degree oven for 7 minutes or until golden. Cool.
Melt butter in 3 - 4 quart saucepan over medium high heat. Add onion and cook until soft but not brown, 5 minutes. Add garlic and saffron and toss 1 minutes. Add rice and toss until well coated about 2 minutes. Add chicken broth and and bring to a boil. Cover, reduce heat and simmer 18 - 22 minutes or until rice is tender. Toss in peas and pine nuts and let rest for 5 minutes.
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Serving Size: 1 Serving (692g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1552 | ||
Calories from Fat: 934 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.8g | 138 % | |
Saturated Fat 30.6g | 153 % | |
Monounsaturated Fat 41.4g | ||
Polyunsanturated Fat 22.7g | ||
Cholesterol 475.3mg | 146 % | |
Sodium 491.6mg | 17 % | |
Potassium 1326.9mg | 35 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 26.8g | ||
Protein 118.7g | 170 % | |
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: 1552
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