Saffron-Cardamom Rice
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3/4 teaspoon salt
- 1 1/2 cups water
- 1 teaspoon sugar
- 1/4 cup pine nuts
- 1/4 teaspoon ground cardamom
- 1/2 cup chopped red onion
- 2 tablespoons golden raisins
- 3 teaspoons butter
- Carbohydrate 45 g(15%)
- Cholesterol 8 mg(3%)
- Fat 9 g(14%)
- Fiber 1 g(6%)
- Protein 5 g(10%)
- Saturated Fat 2 g(12%)
- Sodium 402 mg(17%)
- Calories 277
Preparation Melt 1 teaspoon butter in small skillet over medium heat. Add pine nuts; sauté until golden, about 5 minutes. Cool. Melt remaining 2 teaspoons butter in medium saucepan over medium heat. Add onion and sauté until slightly softened, about 5 minutes. Add rice and stir 2 minutes. Add 1 1/2 cups water, raisins, sugar, salt, saffron and cardamom. Bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat; let stand covered 10 minutes. Stir in pine nuts.
Preparation Melt 1 teaspoon butter in small skillet over medium heat. Add pine nuts; sauté until golden, about 5 minutes. Cool. Melt remaining 2 teaspoons butter in medium saucepan over medium heat. Add onion and sauté until slightly softened, about 5 minutes. Add rice and stir 2 minutes. Add 1 1/2 cups water, raisins, sugar, salt, saffron and cardamom. Bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat; let stand covered 10 minutes. Stir in pine nuts.
