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4 Serves
81 Mins
In a large heavy-bottomed pot, heat the cooking oil over medium-high heat and sear the meat until browned on all sides.
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GreekVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
31 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
420 µg / 400 µgCalcium
285 mg / 1,300 mgIron
18 mg / 18 mgMagnesium
272 mg / 420 mgPhosphorus
864 mg / 1,250 mgPotassium
2313 mg / 4,700 mgSodium
705 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
22 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Add the rice to the pot and toast it in the oil for 3 minutes until slightly translucent.
Pour in the beef broth and add the saffron threads, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and let the rice stand, covered, for 5 minutes before fluffing with a fork and serving.
9
g56
g10
g
American
Japanese