Saffron Rice Recipe
Ingredients
| Diced yellow onion | 1⁄2 Cup (8 tbs) (1 Small Onion) | |
| Seeded diced red bell pepper | 1⁄2 Cup (8 tbs) | |
| Finely chopped garlic | 1 Teaspoon (1 Clove) | |
| Water | 2 Tablespoon | |
| Uncooked long grain white rice | 1 Cup (16 tbs) | |
| Shelled peas | 1⁄2 Cup (8 tbs) (8 Ounce) | |
| Saffron threads | 1⁄8 Teaspoon | |
| Fat | 1 1⁄4 Cup (20 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Freshly ground black pepper | 1⁄8 Teaspoon | |
| Dried thyme | 1⁄4 Teaspoon | |
| Dried oregano | 1⁄4 Teaspoon | |
| Chopped parsley | 1⁄2 Cup (8 tbs) (For Garnish) |
Nutrition Facts
Serving size
Calories 810 Calories from Fat 604
% Daily Value*
Total Fat 67 g103.1%
Saturated Fat 20 g99.8%
Trans Fat 0 g
Cholesterol 56.6 mg18.9%
Sodium 129.4 mg5.4%
Total Carbohydrates 46 g15.3%
Dietary Fiber 3.2 g12.8%
Sugars 2.4 g
Protein 5 g10.1%
Vitamin A 28.6% Vitamin C 85.7%
Calcium 3.9% Iron 8.9%
*Based on a 2000 Calorie diet
Directions
Cook for 4 minutes over medium low heat, stirring occasionally.
Add the rice, peas, and saffron.
Cook for 30 seconds, stirring con-stantly.
Stir in the stock and seasonings.
Raise the heat to medium and bring to a boil.
Cover, lower the heat, and simmer for 15 minutes.Garnish with parsley before serving.
Chef
