Notes: If making up to 30 minutes ahead, after fluffing with fork, cover pan again and let stand at room temperature. If desired, garnish rice with 1 cup rinsed and drained nasturtium blossoms grown without pesticides.

Recipe by Sunset September 2001

Gallery

Recipe Summary

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-quart pan over high heat, bring 4 cups fat-skimmed chicken broth, 2 cups basmati rice, 1/2 teaspoon salt, and 1/8 teaspoon saffron to a boil. Cover and reduce heat; simmer until liquid is absorbed and rice is tender to bite, about 18 minutes. Remove from heat, stir with a fork to fluff, then spoon into a bowl.

    Advertisement

Nutrition Facts

173 calories; calories from fat 4.2%; protein 8.9g; fat 0.8g; saturated fat 0g; carbohydrates 36g; fiber 0.5g; sodium 203mg; cholesterol 0mg.
Advertisement
Advertisement