Directions:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.66 Kcal (1372 kJ) | ||
| Calories from fat | 114.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.75g | 20% | |
|---|---|---|---|
| Cholesterol | 21.86mg | 7% | |
| Sodium | 24340.26mg | 1014% | |
| Potassium | 643.81mg | 14% | |
| Total Carbs | 38.76g | 13% | |
| Sugars | 10.92g | 44% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 17.68g | 35% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 2.8mg | 16% | |
| Calcium | 227.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 223.57 Kcal (936 kJ) | ||
| Calories from fat | 78.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 20% | |
|---|---|---|---|
| Cholesterol | 14.91mg | 7% | |
| Sodium | 16608.18mg | 1014% | |
| Potassium | 439.29mg | 14% | |
| Total Carbs | 26.45g | 13% | |
| Sugars | 7.45g | 44% | |
| Dietary Fiber | 1.59g | 9% | |
| Protein | 12.06g | 35% | |
| Vitamin C | 1.7mg | 4% | |
| Iron | 1.9mg | 16% | |
| Calcium | 155.2mg | 23% | |
* 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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