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Beth Coffelt's Rice Pilaf Recipe
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Green pepper||1 , chopped|
|Tomatoes||2 , chopped|
|Raw long grain rice||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Currants/White raisins||1⁄3 Cup (5.33 tbs)|
|Ground pepper||1 Pinch|
Serving size: Complete recipe
Calories 1577 Calories from Fat 594
% Daily Value*
Total Fat 69 g105.8%
Saturated Fat 8.5 g42.3%
Trans Fat 0 g
Cholesterol 14.4 mg
Sodium 2659.8 mg110.8%
Total Carbohydrates 208 g69.3%
Dietary Fiber 13.8 g55.3%
Sugars 28.1 g
Protein 37 g74.8%
Vitamin A 53.1% Vitamin C 301.4%
Calcium 17.1% Iron 40.8%
*Based on a 2000 Calorie diet
In a saucepan, saute the chopped onion, peppers, and garlic in the olive oil until transparent and tender.
Add the tomatoes and set aside.
Add the saffron to the chicken stock and 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.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 45 minutes, or until the rice is tender.