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Saffron Rice with Currants (Sandra Lee) Recipe

Saffron Rice with Currants (Sandra Lee) Recipe

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Ingredients:

Serving

Directions:

In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.86 Kcal (845 kJ)
Calories from fat	15.11 Kcal
		% Daily Value*
Total Fat	1.68g	3%
Sodium	186.22mg	8%
Potassium	126.77mg	3%
Total Carbs	40.68g	14%
Sugars	0.25g	1%
Dietary Fiber	1.09g	4%
Protein	6.24g	12%
Vitamin C	1.5mg	2%
Iron	2.9mg	16%
Calcium	16.6mg	2%

Amount Per 100 g
Calories	117.74 Kcal (493 kJ)
Calories from fat	8.81 Kcal
		% Daily Value*
Total Fat	0.98g	3%
Sodium	108.62mg	8%
Potassium	73.94mg	3%
Total Carbs	23.73g	14%
Sugars	0.14g	1%
Dietary Fiber	0.64g	4%
Protein	3.64g	12%
Vitamin C	0.9mg	2%
Iron	1.7mg	16%
Calcium	9.7mg	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.

Tastes

salty
savory
bitter
sweet

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