|Saffron threads||1 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|White onion||1⁄2 , finely minced|
|Finely minced garlic||2 Teaspoon|
|Kosher salt||1 1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Long grain white rice||2 Cup (32 tbs)|
To make the rice, toast the saffron in a small, dry saute pan over medium heat, shaking the pan continuously to prevent burning.
Toast for 2 minutes, or until fragrant.
Remove the saffron from the heat and reserve it.
In a large saucepan over medium heat, combine the oil, onion, garlic, salt and pepper.
Stir for 1 to 2 minutes and add the rice.
Stir constantly until the oil is absorbed and the rice begins to smell nutty, about 2 minutes.
Add 3 cups water to the rice, stir in the saffron, and bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer until all the water is absorbed, 20 to 30 minutes.
Serving size: Complete recipe
Calories 1893 Calories from Fat 502
% Daily Value*
Total Fat 57 g87.6%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2870.9 mg119.6%
Total Carbohydrates 310 g103.5%
Dietary Fiber 7 g28.1%
Sugars 3.4 g
Protein 29 g57.2%
Vitamin A 0.6% Vitamin C 21.3%
Calcium 15% Iron 24.9%
*Based on a 2000 Calorie diet