GOLDEN SUN RICE
IACP "5 Ingredient Challenge" recipe contest winner- Christy Hedges
Yield: Makes 4 to 6 servings.
• 3 tablespoons unsalted butter
• 1 onion, minced
• 1 pinch saffron
• 10 dried apricots, chopped
• 1 cup long grain white rice
• 2 cups water
• 3/4 teaspoon salt
• 1/2 cup chopped shelled pistachios, roasted
Melt butter in a heavy 2-quart saucepan over medium-high heat.
Add onion and saffron; sauté until onion is golden.
Add apricots and rice; continue to sauté until rice becomes opaque.
Add water and salt.
Bring to a boil; reduce heat to low and simmer covered 15 to 20 minutes, or until all liquid is absorbed and rice is tender.
Fluff with a fork.
To serve, place rice in desired serving dish and garnish with pistachios.
Serving Size 4: Amount Per Serving
Total Fat 19g
Total Carbohydrate 244g
Dietary Fiber 32g
USA Rice Federation (www.usarice.com)