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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown. | 2. Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes. | 3. Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender. | 4. Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender. | 5. Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons	divided	477.36	0.0	0.0	54.0
yellow onion	1 1/2	cups	chopped	172.26	10.2573	1.2397	14.094000000000001
basmati rice	2	cups		-	-	-	-
sea salt	2	teaspoons		-	-	-	-
chicken stock	4	cups	heated	345.6	33.888000000000005	24.191999999999997	11.52
saffron thread	1/2	teaspoon		-	-	-	-
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.