Saffron Rice Medley
(makes 4 servings)
| 2 | cups (480 ml) canned no-salt-added chicken broth |
| few threads of saffron |
| 1 | cup (180 g) raw long-grain rice |
| 2 | tablespoons (21 g) golden raisins |
| 3 | scallions, white part only, thinly sliced |
| 1/2 | tablespoon (7.5 ml) grated orange zest |
| 2 | tablespoons (30 ml) fresh orange juice |
- In a medium saucepan, bring chicken broth and saffron to a rapid boil. Add rice, reduce heat to low and cover. Cook and cook rice, undisturbed, for 15 to 20 minutes, until liquid is absorbed and rice is tender.
- Remove from stove and add raisins, scallions, orange zest, and orange juice. Do not stir. Cover and let stand for 5 minutes.
- Uncover and fluff rice with a fork, mixing thoroughly. Serve at once.
| Per serving: | 195 calories (0% calories from fat), 5 g protein, 0 total fat (0 saturated fat), 43 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 24 mg sodium |
| Diabetic exchanges: | 3 carbohydrate (2 1/2 bread/starch, 1/2 fruit) |
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