Heat butter and saute onion in a deep skillet. Add rice and saute; stirring frequently until light brown. Add saffron. Dissolve bouillon in boiling water and pour over rice. Cover tightly and simmer until rice is tender, about 20 minutes. Stir in parmesan cheese when serving.
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 41 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.2mg||3 %|
|Sodium 57.7mg||2 %|
|Potassium 44mg||1 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 30.7g|
|Protein 3.1g||4 %|
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Calories per serving: 179
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