Directions:
- Combine cumin, saffron and salt; set aside.
- Heat butter and oil in a pot over low heat then add the onions and wilt, stirring for 5 minutes.
- Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
- Add the rice and cook for 1 minute, stirring to mix well.
- Add the broth and cherries.
- Bring the mixture to a boil, reduce heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes.
- Fluff rice with a fork and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.94 Kcal (268 kJ) | ||
| Calories from fat | 28.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 5% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 471.62mg | 20% | |
| Potassium | 244.77mg | 5% | |
| Total Carbs | 7.35g | 2% | |
| Sugars | 3.76g | 15% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 37.59 Kcal (157 kJ) | ||
| Calories from fat | 16.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 5% | |
|---|---|---|---|
| Cholesterol | 2.24mg | 1% | |
| Sodium | 277.26mg | 20% | |
| Potassium | 143.9mg | 5% | |
| Total Carbs | 4.32g | 2% | |
| Sugars | 2.21g | 15% | |
| Dietary Fiber | 0.93g | 6% | |
| Protein | 0.46g | 2% | |
| Vitamin C | 7mg | 20% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.3mg | 3% | |
* 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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