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Tri Color Rice

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  White rice 125 Milliliter (1/2 Cup)
  Saffron 1 Pinch
  Brown rice 125 Milliliter (1/2 Cup)
  Wild rice 125 Milliliter (1/2 Cup)
  Oil 45 Milliliter (3 Tablespoon)
  Curry 1 Teaspoon
  Chili powder 1 Pinch
  Worcestershire sauce 1⁄2 Teaspoon
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste

–  In 2 separate saucepans, pour 1 1/2 cups (310 ml) water and cook white rice and brown rice separately for about 20 minutes. (Add a pinch of saffron to white rice.)
–  In a third saucepan filled with 2 cups (500 ml) water, cook wild rice for 20 to 30 minutes until rice begins to split open.
–  In a skillet, heat oil and saute cooked rice. Season with salt, pepper, curry powder, chili powder and Worcestershire sauce, stirring constantly. Sprinkle with parsley and serve.

Recipe Summary

Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1771 Calories from Fat 445

% Daily Value*

Total Fat 51 g78%

Saturated Fat 6.9 g34.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 459.4 mg19.1%

Total Carbohydrates 293 g97.8%

Dietary Fiber 16.3 g65.1%

Sugars 3.6 g

Protein 37 g73.9%

Vitamin A 29.8% Vitamin C 35.4%

Calcium 10.7% Iron 44.1%

*Based on a 2000 Calorie diet


Tri Color Rice Recipe