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Add a photoRaciónes: 4
Ingredientes
- 175 gm long grain rice rinsed
- 2 lrg pinches of saffron threads crushed
- 1 x orange peeled and cut into thin discs
- 2 Tbsp. pine nuts lightly toasted
- Â Â grated zest and juice of 1 uncoated orange
- 2 Tbsp. shelled pistachio nuts lightly toasted and minced
- 115 gm dry apricots coarsely minced
- 2 Tbsp. sulatnas or possibly raisins rinsed
- 3 Tbsp. finely minced fresh mint
- Â Â salt
- 2 x tbpsns sherry vinegar
- 3 Tbsp. hazelnut oil
- 1 tsp sunflower oil
Direcciones
- Bring a saucepan of lightly salted water to the boil add in the rice and saffron cover and cook till the rice is tender but still quite hard.
- Drain and place the rice in a bowl.
- Make the vinaigrette: whisk the vinegar together with the juice from the orange.
- Season with salt add in the oils and whisk again.
- Then pour over the rice while it is still hot.
- Add in the remaining ingredients and toss together to mix everything properly.
- Adjust the seasoning with some more salt if necessary.
- Serve at room temperature.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 139 | 42% |
| Total Fat 15.82g | 20% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 229mg | 7% |
| Total Carbs 43.74g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.0g | 4% |
| Protein 5.02g | 8% |
