Saffron Brown Rice Pilaf With Pine Nuts and Cherries
Per ServingSaffron Brown Rice Pilaf With Pine Nuts and Cherries |
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|---|---|---|
| Makes: 10 | ||
| Serving Size: 1/2 cup (5 cups total) | ||
| Calories | 160 | |
| Fat | 18 | g |
| Saturated Fat | 0.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 28 | g |
| Fiber | 2 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 160 mg (without added salt) | |
| Protein | 4 | g |
| Choices: Starch 2, Fat 0.5 | ||
- Makes: 10
- Serving Size: 1/2 cup (5 cups total)
- Preparation Time: 15 minutes
- Cooking Time: 65 minutes
Ingredients
| 2 | tsp. | olive oil |
| 1 | med. | onion, chopped |
| 1 | large | carrot, peeled and diced |
| 2 | garlic cloves, minced | |
| 1 1/2 | cups | rinsed long-grain brown rice |
| Large pinch saffron threads | ||
| 3 | cups | low-fat, reduced-sodium chicken broth |
| 1/4 | cup | pine nuts |
| 1/4 | cup | dried cherries |
| Salt and pepper to taste | ||
| 1/4 | cup | fresh parsley, minced |
Directions
- Heat the oil in a large skillet over medium heat. Add the onion and carrot, and sauté for about 5 to 6 minutes. Add the garlic, and sauté for 2 minutes. Add in the dry brown rice, and sauté 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.
