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)|