Directions:
- Melt butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes. Add saffron, and sauté 1 minute.
- Add rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add vermouth and 2 cups broth. Cook, stirring constantly, until liquid is absorbed.
- Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is 30 to 45 minutes.)
- Remove from heat, stir in cheese and pistachios.
- *1 cup chicken broth may be substituted for vermouth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.67 Kcal (1552 kJ) | ||
| Calories from fat | 114.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.7g | 20% | |
|---|---|---|---|
| Cholesterol | 26.25mg | 9% | |
| Sodium | 748.36mg | 31% | |
| Potassium | 184.2mg | 4% | |
| Total Carbs | 42.32g | 14% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 155mg | 16% | |
| Amount Per 100 g | |||
| Calories | 140.13 Kcal (587 kJ) | ||
| Calories from fat | 43.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 20% | |
|---|---|---|---|
| Cholesterol | 9.92mg | 9% | |
| Sodium | 282.91mg | 31% | |
| Potassium | 69.63mg | 4% | |
| Total Carbs | 16g | 14% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.41g | 4% | |
| Protein | 3.47g | 18% | |
| Vitamin C | 4.1mg | 18% | |
| Iron | 0.1mg | 1% | |
| Calcium | 58.6mg | 16% | |
* 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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