Directions:
- 1. Combine the cumin, saffron and salt. Set aside.
- 2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
- 3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.
- Per serving: 240 calories, 44g carbohydrate, 5g protein, 4g fat, 5mg cholesterol (nutritional analysis provided by Parade). Nutritional analysis provided by Parade
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.47 Kcal (2200 kJ) | ||
| Calories from fat | 233.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.91g | 40% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 3772.92mg | 157% | |
| Potassium | 1994.9mg | 42% | |
| Total Carbs | 61.48g | 20% | |
| Sugars | 32.24g | 129% | |
| Dietary Fiber | 13.05g | 52% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 96.1mg | 160% | |
| Vitamin A | 2.6mg | 86% | |
| Iron | 1mg | 6% | |
| Calcium | 224.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 38.14 Kcal (160 kJ) | ||
| Calories from fat | 16.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 40% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 10% | |
| Sodium | 273.85mg | 157% | |
| Potassium | 144.8mg | 42% | |
| Total Carbs | 4.46g | 20% | |
| Sugars | 2.34g | 129% | |
| Dietary Fiber | 0.95g | 52% | |
| Protein | 0.47g | 13% | |
| Vitamin C | 7mg | 160% | |
| Vitamin A | 0.2mg | 86% | |
| Iron | 0.1mg | 6% | |
| Calcium | 16.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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