apricot-saffron brown rice risotto
- Number of Servings: 2
Ingredients
* rice, brown, short grain, dry, 0.50 cup * Butter, salted, 1 tbsp * Onions, raw, 1 cup, chopped * White Wine, 1 glass (3.5 fl oz) * Apricots, fresh, .5 cup, sliced * Saffron, 1 tsp * Cloves, ground, .25 tsp * Almonds, 0.25 cup, slivered * Swanson Chicken Broth 99% Fat Free, 2 cup
sautee onion and dry rice in butter until both lose their "opaqueness", add chopped fresh apricots and sautee another few minutes, then add spices (soak saffron threads in water) just before deglazing the pan with the wine. continue to add chicken broth as necessary -- just enough to keep the rice mixture wet -- while stirring until rice becomes tender, which may take awhile! add fat free half and half to finish to get that "creaminess" but it isn't absolutely necessary.
Number of Servings: 2
Recipe submitted by SparkPeople user FICTIONALCARA.
Number of Servings: 2
Recipe submitted by SparkPeople user FICTIONALCARA.
Nutritional Info Amount Per Serving
- Calories: 391.9
- Total Fat: 14.5 g
- Cholesterol: 15.3 mg
- Sodium: 538.4 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 5.6 g
- Protein: 8.8 g
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