Try this Beth Coffelts Rice Pilaf recipe, or contribute your own.
Suggest a better descriptionPresoak a clay pot, top and bottom, in water for 15 minutes. I n a saucepan, saute the chopped onion, pepper and garlic in olive oil until transparent and tender. Add the tomatoes and set aside. Add the saffron to the chicken stock nad place it in the presoaked pot. Add the rice and stir, then add the pine nuts, currants or raisins, salt, pepper and the sauteed vegetable mixture. Stir thoroughly. Cover the pot and place it in a cold oven. Set the oven temperature at 480 F. Cook for 45 minutes or until the rice is tender. Serves 4 as a side dish. MC formatting by bobbi744@sojourn.com NOTES : Beth Coffelt is a Bay Area art critic and grimly ferocious chess player. Her lair is Sausalitos famed No Name Bar, a hangout for artists, writers and serious chess buffs. Bobbies Notes. This was wonderful, moist, flavorful and would easily serve 6 as a side dish. Recipe by: Romertopf, The Clay-Pot Cookbook, 1974 Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 199 | ||
Calories from Fat: 112 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 346.3mg | 12 % | |
Potassium 434mg | 11 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 13.3g | ||
Protein 8.4g | 12 % | |
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: 199
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