Recipe Details
Title | Saffron rice with cranberries pistachio and mixed herbs |
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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
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Allergen Warnings
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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.