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Saffron Rice Recipe
|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)|
|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)|
|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)|
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
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.