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Seafood Saffron Rice Recipe
|Cooked shelled mussels||1⁄2 Pound (250 Gram)|
|Canned crabmeat||7 Ounce, drained (220 Gram)|
|Rice||1 Cup (16 tbs)|
|Shelled peas||1⁄2 Pound (125 Gram)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tomatoes||2 Medium, chopped|
|Chopped parsley||2 Tablespoon|
Calories 900 Calories from Fat 308
% Daily Value*
Total Fat 35 g53.7%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 87.5 mg
Sodium 1078.4 mg44.9%
Total Carbohydrates 111 g37.1%
Dietary Fiber 10.8 g43.3%
Sugars 14.3 g
Protein 37 g74.2%
Vitamin A 63.3% Vitamin C 150.6%
Calcium 11.7% Iron 22.6%
*Based on a 2000 Calorie diet
Meanwhile cook peas in boiling salted water for 10-12 minutes and drain.
Heat oil in a pan, add onion and garlic and saute until soft, add tomatoes and cook 6-7 minutes, stirring occasionally.
Stir in saffron, salt, pepper, rice, peas, mussels and crabmeat, cover and cook gently for 15-18 minutes to heat through.
Sprinkle with parsley and stir.
Spoon into a salad bowl, cool, then chill.