Directions:
- Place the rice in a large skillet and toast over a high flame for 1 minute.
- Add the 6 cups chicken stock and cardamom and bring to rolling boil.
- Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender.
- Set aside.
- Heat the oil in a large skillet over a high flame.
- Add the onions and brown sugar and saute for 2 minutes.
- Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.
- Add the rice, pistachio nuts, cardamom, and salt, to taste.
- Cook for 30 seconds, stirring constantly.
- Remove from the heat and stir in parsley and scallions.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.59 Kcal (1392 kJ) | ||
| Calories from fat | 100.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 17% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 1% | |
| Sodium | 212.85mg | 9% | |
| Potassium | 428.82mg | 9% | |
| Total Carbs | 50.49g | 17% | |
| Sugars | 12.58g | 50% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 9.92g | 20% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 1.7mg | 9% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 151.46 Kcal (634 kJ) | ||
| Calories from fat | 45.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 17% | |
|---|---|---|---|
| Cholesterol | 1.97mg | 1% | |
| Sodium | 96.93mg | 9% | |
| Potassium | 195.28mg | 9% | |
| Total Carbs | 22.99g | 17% | |
| Sugars | 5.73g | 50% | |
| Dietary Fiber | 1.92g | 17% | |
| Protein | 4.52g | 20% | |
| Vitamin C | 2.5mg | 9% | |
| Iron | 0.8mg | 9% | |
| Calcium | 15mg | 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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