Recipe Details
| Title | Saffron rice with cranberries pistachio and mixed herbs |
|
| Author | Ottolenghi | |
| Portions | 6 | |
| Created | 16th February 2015 08:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 247.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Pepper, white, ground | 1 Pinch | |
| Butter, unsalted | 40 Gram |  |
| Rice, white, basmati, raw | 360 Gram | |
| Saffron | 1 Teaspoon | |
| Cranberries, raw | 40 Gram | |
| Dill, fresh | 30 Gram | |
| Chervil, raw | 20 Gram | |
| Tarragon, fresh | 10 Gram | |
| Nuts, pistachio, raw | 60 Gram |  |
| Salt, sea | 1 Pinch | |
| Water, tap, drinking | 560 Millilitre | |
| Sugar, granulated | 1 Pinch |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 325 |  |
| Protein | 13.79% | |
| Other Carbohydrate | 29.76% | |
| Sugar | 1.16% | |
| Fat Saturated | 19.95% | |
| Fat Unsaturated | 10.84% | |
| Fiber | 5.82% | |
| Sodium | 0.40% | |
| Salt | 0.57% | |
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Recipe Method
1. Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated. Add the (560ml) boiling water, a teaspoon of salt and some white pepper. Mix well, cover with a tight-fitting lid and cook on a very low heat for 15 minutes. Don't be tempted to uncover the pan you need to let the rice to steam properly- rinsed under cold water and drained.