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Nutrition Facts
Serving Size 154 g
(Approx. 6 Servings)
Amount Per Serving
Calories 260 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 390 mg 16%
Total Carbohydrate 39 g 13%
Dietary Fiber 3 g 12%
Sugars 10 g
Protein 5 g
Vitamin A 4% • Iron 4%
Vitamin C 2% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Turkish Rice Pilaf

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Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 white onion, finely chopped
3 Tbsp unsalted butter
1 cup(s) Texmati Basmati Rice
2 cup(s) chicken broth
1/2 Tsp sea salt
1/4 Tsp ground cinnamon
1 whole bay leaf
1/2 cup(s) raisins
1/2 cup(s) Azar Slivered Almonds
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Instructions

1
Chop onion.
2
Melt butter in large skillet or 3-quart saucepan over medium heat.
3
Sauté onion for 3 minutes then add rice.
4
Stir-fry another 2-3 minutes until rice is fragrant.
5
Add broth, salt, cinnamon, bay leaf and raisins.
6
Bring to a simmer then reduce heat to low and cover pot until liquid is absorbed and rice is cooked.
7
When rice is finished cooking, allow it to sit for 10-15 minutes.
8
Fluff pilaf with a fork and toss in the almonds.

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