Saffron Rice Ring
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Saffron powder||1⁄8 Teaspoon|
|Finely chopped green onion||1⁄4 Cup (4 tbs), finely chopped|
|Hot cooked rice||4 Cup (64 tbs)|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
Heat butter and saffron in a skillet until butter is melted and bubbly, stirring occasionally to blend.
Add the onion and cook 2 to 3 minutes, stirring occasionally.
Combine rice, cheese, and butter mixture; toss until thoroughly blended.
Turn rice mixture into a 1-quart ring mold and press with back of spoon.
Unmold onto a warm serving plate.
Fill center as desired.
Serving size: Complete recipe
Calories 1700 Calories from Fat 572
% Daily Value*
Total Fat 65 g100.3%
Saturated Fat 40.1 g200.7%
Trans Fat 0 g
Cholesterol 175.8 mg58.6%
Sodium 962.7 mg40.1%
Total Carbohydrates 229 g76.2%
Dietary Fiber 3.9 g15.8%
Sugars 1.5 g
Protein 44 g87.8%
Vitamin A 69.7% Vitamin C 35%
Calcium 75.7% Iron 72.9%
*Based on a 2000 Calorie diet