|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Butter/Margarine / olive oil||1⁄4 Cup (4 tbs)|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Chicken broth||3 1⁄2 Cup (56 tbs)|
|Powdered saffron||1⁄8 Teaspoon|
In a large skillet, saute 1/2 cup chopped onion and 1 garlic clove, crushed, in 1/4 cup butter or margarine (or olive oil) until onion is pale gold.
Add 1 1/2 cups long grain rice and mix well.
Add 3 1/2 cups chicken broth, 1 teaspoon salt and 1/8 tsp. powdered saffron.
Bring to a boil, cover and reduce heat.
Simmer 15 minutes, until all liquid is absorbed and rice is tender.
Saffron is very expensive, and may be omitted from this recipe, but there will be loss of flavor.
The same coloring can be achieved, however, by adding 2 or 3 drops yellow food coloring when broth is added.
Serving size: Complete recipe
Calories 1481 Calories from Fat 416
% Daily Value*
Total Fat 47 g72.9%
Saturated Fat 29.4 g146.9%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 4063 mg169.3%
Total Carbohydrates 233 g77.8%
Dietary Fiber 1.5 g6%
Sugars 7.2 g
Protein 24 g47.6%
Vitamin A 28.2% Vitamin C 13.3%
Calcium 6.8% Iron 14.3%
*Based on a 2000 Calorie diet