Try this Sweet Saffron Rice recipe, or contribute your own.
Suggest a better descriptionPlace rice in a strainer and rinse with cool water until water runs clear. Set aside. Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes. Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside. Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice. Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown. Gently fold into rice mixture, fluff with a fork, and serve. Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol, 72 mg calcium HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and reduce water or broth by 2 tablespoons. Source: Vegetarian Gourmet Posted to MealMaster Recipes List, Digest #164 Date: Wed, 12 Jun 1996 21:35:53 -0500 (CDT) From: "Mr. & Mrs. Pro & crew"
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 135 | ||
Calories from Fat: 109 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 130.5mg | 5 % | |
Potassium 166.5mg | 4 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 3.9g | ||
Protein 2.1g | 3 % | |
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: 135
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