Directions:
- Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.
- Put butter in a large deep skillet that can later be covered and turn the heat to medium.
- Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.
- Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper.
- Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.
- Cook for 15 minutes or until most of the liquid is absorbed.
- Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes.
- Stir in parsley and lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.42 Kcal (282 kJ) | ||
| Calories from fat | 52.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 9% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 328.47mg | 14% | |
| Potassium | 150.49mg | 3% | |
| Total Carbs | 2.73g | 1% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 0.49g | 1% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 52.19 Kcal (219 kJ) | ||
| Calories from fat | 40.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 9% | |
|---|---|---|---|
| Cholesterol | 11.81mg | 5% | |
| Sodium | 254.27mg | 14% | |
| Potassium | 116.5mg | 3% | |
| Total Carbs | 2.11g | 1% | |
| Sugars | 0.82g | 4% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 0.38g | 1% | |
| Vitamin C | 15.9mg | 34% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 3% | |
| Calcium | 17.2mg | 2% | |
* 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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