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    You are in: Home / Recipes / Saffron Rice Pilaf With Red Peppers & Toasted Almonds Recipe
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    Saffron Rice Pilaf With Red Peppers & Toasted Almonds

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    2 Total Reviews

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    • on January 17, 2012

      This is delicious. I did use water but know the broth would have added more flavour although good without. I used Iranian saffron or maybe it was a stupid imitation, orange bell pepper as that is what I had on hand, white Basmati rice, sea salt, to taste, cayenne pepper powder to taste, dried oregano plus the rest of the ingredients. I may make this again. Made for January's Tag Game ~ Nueces ~ Nuts in the Spain & Portugal forum.

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    • on February 01, 2008

      We eat a lot of rice in our house so this was a nice change. I loved the addition of red peppers and almonds. To achieve the deeply flavoured pilaf it is important to use a good olive oil or butter. Next time I might replace some of the chicken broth with some good white wine. I served this with baked chicken breast and my Diva Salad. This dish is definitely company worthy and a keeper. Thanks for posting Battle in Seattle.

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    Nutritional Facts for Saffron Rice Pilaf With Red Peppers & Toasted Almonds

    Serving Size: 1 (146 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 246.4
     
    Calories from Fat 49
    20%
    Total Fat 5.4 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 326.1 mg
    13%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.0 g
    8%
    Protein 6.7 g
    13%

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