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Saffron Rice with Leeks Recipe
|Sun dried tomatoes||6|
|Leeks||2 Pound (1 Kilogram)|
|Olive oil||4 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground black pepper||To Taste|
|Risotto rice||6 Ounce (175 Gram)|
|Flat leaf parsley||1 Ounce, chopped (25 Gram)|
|Mint||2 Tablespoon, chopped|
Serving size: Complete recipe
Calories 1685 Calories from Fat 561
% Daily Value*
Total Fat 64 g97.9%
Saturated Fat 8.8 g44.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 847.4 mg35.3%
Total Carbohydrates 275 g91.5%
Dietary Fiber 21.7 g86.9%
Sugars 53.1 g
Protein 17 g34.8%
Vitamin A 378% Vitamin C 268.5%
Calcium 67.2% Iron 133.9%
*Based on a 2000 Calorie diet
Put the saffron strands to soak in a cup in the same amount of boiling water.
Clean the leeks by removing the roots and the tough greens.
Split them lengthways up the middle and rinse in cold, running water, being sure to remove the sand hiding between the layers.
Cut into 2.5 cm (1 in) slices.
In a large saucepan fry the leek slices in the olive oil, sprinkling them with the sugar.
Stir carefully, so as not to scorch them and cook for about 10 minutes.
When they begin to soften, drain the water from the sun-dried tomatoes into the pan.
Crush the tomato in the mortar with the pestle and add the pulp too.
Add the cinnamon, 1/4 teaspoon salt and some pepper, then the rice.
Stir over the heat for about 2 minutes.
Add the parsley, mint, saffron with its soaking liquid and 450 ml (16 fl oz) water.
Stir, cover the pan and simmer for 10-15 minutes, until craters form on top.
Remove from the heat.
Place a piece of cheesecloth or muslin over the top, replace the lid and put in a warm place for 15-20 minutes for the rice to steam and until all the water is absorbed.