2cupslong grain rice, rinsed and drained(such as basmati)
3cupslow sodium chicken broth
1⁄2cupdry white wine
1teaspoonsaffron thread, crumbled
1 1⁄2cupsapples, peeled and diced(such as Pink Lady)
1⁄2cupgolden raisin
1⁄2cupdried cranberries
1 1⁄2tablespoonsparsley, finely chopped
NUTRITION INFO
Serving Size: 1 (222) g
Servings Per Recipe:12
Calories: 244.9
Calories from Fat 61 g25 %
Total Fat 6.8 g10 %
Saturated Fat 1.3 g6 %
Cholesterol 2.5 mg 0 %
Sodium 143 mg 5 %
Total Carbohydrate39.7 g 13 %
Dietary Fiber 3.4 g13 %
Sugars 8.2 g32 %
Protein 6.3 g 12 %
DIRECTIONS
In a large saucepan over medium heat, add butter and oil. When it starts sizzling, add onions and celery; sauté until softened about 3 minutes. Add peppers and cook for 3 minutes as well. Add mushrooms and season with salt and pepper; sauté for 4 minutes.
Stir in the rice before pouring in broth and white wine. Add saffron, apples, raisins and cranberries. Bring the mixture to a boil, then cover, reduce heat to low and cook for 25 minutes or until liquid is absorbed.
Remove from the heat and let it sit for 5 minutes. Transfer to a large bowl and add toasted almonds and parsley. Stir once again and serve immediately. Serves 10 to 12.