Directions:
- In a medium saucepan, melt butter.
- Saute the onion and almonds over medium heat until onion is soft (not brown) and the almonds are golden.
- Stir in rice; cook stirring for about 4 minutes to release flavor.
- Stir in chopped carrot, currants, orange peel, cinnamon, black pepper and red pepper flakes.
- Carefully stir in chicken broth and water into the rice mixture, stir slightly with a wooden spoon.
- Bring to a boil, and reduce heat.
- Cover the saucepan and simmer until all liquid is absorbed, and the rice is tender (about 20 minutes).
- Season with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.26 Kcal (1600 kJ) | ||
| Calories from fat | 217.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.2g | 37% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 406.23mg | 17% | |
| Potassium | 455.97mg | 10% | |
| Total Carbs | 36.84g | 12% | |
| Sugars | 5.36g | 21% | |
| Dietary Fiber | 5.26g | 21% | |
| Protein | 7.57g | 15% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 24.5mg | 136% | |
| Calcium | 91mg | 9% | |
| Amount Per 100 g | |||
| Calories | 127.85 Kcal (535 kJ) | ||
| Calories from fat | 72.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 37% | |
|---|---|---|---|
| Cholesterol | 10.21mg | 10% | |
| Sodium | 135.87mg | 17% | |
| Potassium | 152.51mg | 10% | |
| Total Carbs | 12.32g | 12% | |
| Sugars | 1.79g | 21% | |
| Dietary Fiber | 1.76g | 21% | |
| Protein | 2.53g | 15% | |
| Vitamin C | 6.1mg | 31% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 8.2mg | 136% | |
| Calcium | 30.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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