|
Saffron Vegetable
Rice
Nutritional
Information
| Calories |
128 |
| %Calories from Fat |
6% |
| Total Fat |
1g |
| Sodium |
15mg |
| Total Carb |
38g |
| Protein |
6g |
| 1/4 |
Cup Yellow Onion - chopped |
| 1/4 |
Cup Red Pepper - chopped |
| 1/4 |
Cup Green Pepper - chopped |
| 1/4 |
Cup Yellow Pepper - chopped |
| 4 |
Medium Button Mushrooms - chopped |
| 1/2 |
Teaspoon Saffron |
| 2 1/2 |
Cup Water |
| 1 |
Cup Basmati Rice – uncooked |
Heat a sauce pan over medium heat. Add vegetables with saffron
and then _ cup water. Stir constantly for about 2-3 minutes
or until the vegetables are tender. Stir in Basmati rice and
remaining 2 cups of water. Simmer for 17-20 minutes, stirring
often. Reduce heat to low and cook another 15-20 minutes or
until rice is tender. Makes 4 servings.
NOTE: Many stoves cook differently, so cooking time can vary
significantly. Keep checking tenderness when cooking rice
in a mixture like this
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