Recipe Details
Title Saffron rice with cranberries pistachio and mixed herbs
Author Ottolenghi
Portions 6
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 186.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pepper, white, ground1 Pinch
Butter, unsalted40 Gram
Rice, white, basmati, raw360 Gram
Saffron1 Teaspoon
Cranberries, raw40 Gram
Dill, fresh30 Gram
Chervil, raw20 Gram
Tarragon, fresh10 Gram
Nuts, pistachio, raw60 Gram
Salt, sea1 Pinch
Water, tap, drinking560 Millilitre
Sugar, granulated1 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.
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