Directions:
- On very low heat melt butter in a med. saute pan. Add 1/2 cup of the rice, stir to coat. Cook for 30 min., stir occasionally, until rice is a nut brown color. Remove from heat.
- In a med. saucepan ,over med. heat, heat oil. Add shallots, cinnamon, ginger, and remaining 1 1/2 cups of rice and saute, stir frequently, until rice is a golden brown, about 5 min. Add chicken stock and bay leaf and bring to a boil. Cover, reduce heat, and simmer for 14 min. Remove from heat and let sit, covered, for 10 min., or until liquid is absorbed.
- Mix the rices together, and fold in pistachios and pomegranate seeds.
- Remove bay leaf and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 579.82 Kcal (2428 kJ) | ||
| Calories from fat | 221.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.62g | 38% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 176.2mg | 7% | |
| Potassium | 356.7mg | 8% | |
| Total Carbs | 78.72g | 26% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 11.2g | 22% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 214.65 Kcal (899 kJ) | ||
| Calories from fat | 82.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.11g | 38% | |
|---|---|---|---|
| Cholesterol | 1.33mg | 1% | |
| Sodium | 65.23mg | 7% | |
| Potassium | 132.05mg | 8% | |
| Total Carbs | 29.14g | 26% | |
| Sugars | 2.28g | 25% | |
| Dietary Fiber | 0.79g | 9% | |
| Protein | 4.15g | 22% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 0.3mg | 4% | |
| Calcium | 10.5mg | 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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