- Portion size 6 servings
Ingredients
Method
In saucepan, heat oil over medium heat; cook onion, garlic, cinnamon stick, cardamom pods and salt, stirring often, for 5 minutes or until onion is softened.
Add rice; cook, stirring, for 2 to 3 minutes or until opaque. Stir in 4 cups (1 L) water and currants; bring to boil. Reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until liquid is absorbed. Discard cinnamon and cardamom. Fluff with fork. Serve sprinkled with pistachios.
Nutritional facts <b>Per Serving:</b> about
- Sodium 387 mg
- Protein 6 g
- Calories 304.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 53 g
%RDI
- Iron 6.0
- Folate 5.0
- Calcium 3.0
- Vitamin C 3.0
