Saffron Brown Rice Pilaf With Pine Nuts and Cherries
Per ServingSaffron Brown Rice Pilaf With Pine Nuts and Cherries |
||
|---|---|---|
| Calories | 160 | |
| Fat | 18 | g |
| Saturated Fat | 0.5 | g |
| Fiber | 2 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Protein | 4 | g |
- Preparation Time: 15 minutes
- Cooking Time: 65
Ingredients
| 2 | tsp. | olive oil |
| 1 large carrot, peeled and diced | ||
| 2 garlic cloves, minced | ||
| Large | pinch | saffron threads |
| 4-Jan | cup | pine nuts |
| 4-Jan | cup | dried cherries |
| Salt and pepper to taste |
Directions
- Heat the oil in a large skillet over medium heat. Add the onion and carrot, and saut� for about 5 to 6 minutes. Add the garlic, and saut� for 2 minutes. Add in the dry brown rice, and saut� for 3 minutes.
- Crumble the saffron threads into the chicken broth, and add the mixture to the brown rice. Bring the rice to a boil. Lower the heat, cover, and simmer for 45 to 50 minutes or until tender.
- Meanwhile, toast the pine nuts in a small dry skillet over medium heat. Shake the pan frequently until the nuts are light brown and fragrant.
- Add the nuts and cherries to the brown rice and mix. Season the dish with salt and pepper, and garnish with fresh parsley.
