Directions:
- Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
- Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
- Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.16 Kcal (708 kJ) | ||
| Calories from fat | 138.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.36g | 24% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 512.03mg | 21% | |
| Potassium | 199.48mg | 4% | |
| Total Carbs | 5.33g | 2% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 4.09g | 8% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 103.08 Kcal (432 kJ) | ||
| Calories from fat | 84.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 24% | |
|---|---|---|---|
| Cholesterol | 9.3mg | 5% | |
| Sodium | 312mg | 21% | |
| Potassium | 121.55mg | 4% | |
| Total Carbs | 3.25g | 2% | |
| Sugars | 1.04g | 7% | |
| Dietary Fiber | 1.36g | 9% | |
| Protein | 2.49g | 8% | |
| Vitamin C | 3.4mg | 9% | |
| Iron | 0.3mg | 3% | |
| Calcium | 36mg | 6% | |
* 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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