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Saffron Brown Rice Pilaf With Pine Nuts and Cherries

Per Serving

Saffron Brown Rice Pilaf With Pine Nuts and Cherries

Makes: 10
Serving Size: � 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
  • Makes: 10
  • Serving Size: � cup (5 cups total)
  • Preparation Time: 15
  • Cooking Time: 65


olive oil tsp. 2
onion, chopped med. 1
1 large carrot, peeled and diced
2 garlic cloves, minced
rinsed long-grain brown rice cups 1�
saffron threads pinch Large
low-fat, reduced-sodium chicken broth cups 3
pine nuts cup
dried cherries cup
Salt and pepper to taste
fresh parsley, minced cup


  1. 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.
  2. 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.
  3. 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.
  4. Add the nuts and cherries to the brown rice and mix. Season the dish with salt and pepper, and garnish with fresh parsley.

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