Directions:
- Combine 1/4 cup broth and saffron in a small bowl; set aside.
- Combine 1 cup corn and soy beverage in blender or food processor, and process until smooth. Pour into a bowl; stir in remaining corn. Set aside.
- Bring remaining 9 1/4 cups broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
- Combine onion, sherry, and garlic in a large Dutch oven; cook over medium-high heat 5 minutes or until tender. Add rice; cook 5 minutes, stirring constantly. Stir in saffron mixture, 4 cups warm broth, oregano, and pepper; cook 8 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total). Remove from heat; stir in the corn mixture. Serve with Smoked Bean Ragout.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.35 Kcal (2463 kJ) | ||
| Calories from fat | 102.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 2.6mg | 1% | |
| Sodium | 1534.42mg | 64% | |
| Potassium | 956.57mg | 20% | |
| Total Carbs | 101.98g | 34% | |
| Sugars | 15.16g | 61% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 13.61g | 27% | |
| Vitamin C | 9mg | 15% | |
| Iron | 2.7mg | 15% | |
| Calcium | 190.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 135.51 Kcal (567 kJ) | ||
| Calories from fat | 23.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 17% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 1% | |
| Sodium | 353.42mg | 64% | |
| Potassium | 220.33mg | 20% | |
| Total Carbs | 23.49g | 34% | |
| Sugars | 3.49g | 61% | |
| Dietary Fiber | 1g | 17% | |
| Protein | 3.13g | 27% | |
| Vitamin C | 2.1mg | 15% | |
| Iron | 0.6mg | 15% | |
| Calcium | 43.9mg | 19% | |
* 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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